This recipe is everyone's favourite. The dish everyone orders in a restaurant is now here for you to learn for your own dinner table. It very easy to make and this will be your go- to again and again.
And please join me in the comments below, I read every comment and love to hear how it went! Also, don't forget to post your dinner on your Instagram stories and tag @everything.anna so we can repost.
For gluten free, this recipe is ideal, as it is 100% gluten free, just double check the meats to ensure they are gluten free. Also remember to use Tamari soy and use gluten free hoisin.
For vegetarian, swap chicken for vegan chicken or crispy tofu. For tofu, pat dry with paper towel, cut into cubes and pan fry with vegetable oil over medium to high heat, to crisp, then add to the recipe. Prepare vegan chicken according to package directions and then add.
- Cook Time
- Prep Time
- 4 to 6Servings
2 tablespoons vegetable oil
- 2 cloves garlic, minced
1/2 cup yellow onion, finely chopped
- 1 red pepper, finely chopped
- 2 pounds ground chicken
- 1/3 cup orange juice
- 1/2 cup hoisin sauce
1 tablespoon Tamari soy sauce
- 1 teaspoon sweet chili sauce
- Coarse salt, to season
- 1 head radicchio, separated into leaves
1/2 cup dry roasted peanuts, crushed slightly
Fresh cilantro leaves, chopped, to garnish
Green onions, thinly sliced, to garnish
Heat oil in large skillet over medium heat. Add garlic and onion and cook for 4 minutes. Add red pepper and cook 2 minutes. Add chicken and cook 5 to 7 minutes or until no longer pink, breaking mixture up with wooden spoon. Stir in orange juice, hoisin, Tamari soy sauce, chili sauce and season to taste. Cook 2 minutes. Transfer mixture to serving platter and arrange with radicchio, peanuts, cilantro, and green onions to serve.
For individual servings, spoon 3 to 4 tablespoons filling onto radicchio leaf, top with peanuts, cilantro, and green onion. Roll up tightly, place on large platter and place on centre of your dinner table.