|12||whole butter lettuce leaves|
|3 cups||Foster Farms Shredded Chicken,|
|2||fresh or frozen mangos, cubed|
|1||red bell pepper, sliced|
|1 cup||purple cabbage, thinly sliced|
|½ cup||salted peanuts, roughly chopped|
|½ cup||shredded coconut|
|¼ cup||fresh mint, torn|
|1||serrano chili, sliced (optional)|
|1/3 cup||hoisin sauce|
|1/3 cup||light soy sauce|
|2 tbsp||fresh grated ginger|
|1-2 tbsp||Sriracha sauce|
|1 tbsp||rice wine vinegar|
1. In a medium bowl, blend sauce ingredients together. Set aside.
2. Arrange lettuce cups and spoon a dollop of sauce in each. Then divide chicken into cups and top with mango and vegetables. Sprinkle on peanuts, coconut and mint. Top with serrano chili as desired.
3. Serve with additional sauce.
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.