This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.


  • 2 tablespoons peanut or canola oil
  • 1 pound ground chicken
  • 2 leeks, white and light green parts, quartered lengthwise and chopped crosswise into 1/2-inch pieces
  • 2 red finger chilis, Fresno chilis or jalapeños, seeded and chopped
  • 2-inch piece ginger, peeled and grated
  • 4 large garlic cloves, sliced or chopped
  • Pepper
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon peanut butter
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons or more Sriracha
  • 1 cup dry-roasted peanuts, preferably Planters, coarsely chopped
  • 2 heads Bibb lettuce, leaves separated


Serves: 4


In a large skillet, heat the oil, two turns of the pan, over high heat. Add the chicken and cook, breaking it up with a spoon and stirring often until lightly browned, about 5 minutes.

Add the leeks, chilies, ginger and garlic; season with pepper. Stir-fry until the leeks are tender, about 3 minutes. Add the hoisin, soy sauce, peanut butter and vinegar. Stir until the sauce coats the chicken, 1-2 minutes. Add the Sriracha (add more if you want more heat) and mix in the peanuts. Serve immediately with lettuce leaves for wrapping.