Ingredients

Let’s Cook!

• 1
  Slice peppers into thin slices and put into and bowl that’s able to hold hot liquid (those mini sweet pepper in most big box grocery shops)
  
• 2
  Start with pickling liquid.. vinegar salt and sugar into small pan and bring to a simmer. Once hot, pour over peppers and set aside til very end..
  
• 3
  Small dice on the carrots, chop the bunch of green onion small and the sm onion into slivers.. prep garlic and ginger also..
  
• 4
  Chicken should be diced very small or use ground.. Beef should be thawed whichever your using (tip.. to diced chicken small it’s easy if it’s slightly frozen, otherwise use ground chicken) pictured half thawed thighs julienne first then go back and dice small
  
• 5
  If using beef cook in separate pan to drain before adding to mix..
• 6
  Oil into pan high heat, get those whisps of smoke and drop carrots and onion give it 30 seconds and toss through oil.. Drop garlic and ginger to the pan and toss, and as garlic toasts push to back of pan drop protein and cook..
• 7
  Optional step add Serrano now.
• 8
  Once you have some color on your chicken about 5 mins in add soy sauce and toss through, add drained water chestnuts bring to temp so water reduces
• 9
  Add hoisin sauce and sugar bring up to temp once more..
• 10
  Salt to taste, a couple fast grinds should do it.. or fast splash of fish sauce
• 11
  Drain peppers save 1/4 teaspoon liquid and add the saved liquid with chopped green onions at this time toss twice remove from heat.
• 12
  Serve in the butter lettuce as small cups or use romaine to wrap up as tacos.. works over rice too.
  
• 13
  Top with pickled peppers.
  
• 14
  Optional crunchy rice noodles