1/4cupsliced green onions and/or chopped cilantro leaves
8purple cabbage leaves
Heat the olive oil in a large pan over medium-high heat. Add the ground chicken and onion and cook, stirring occasionally, until cooked through, approximately 5-6 minutes. Season with salt and pepper to taste.
Add the garlic and ginger to the pan; cook for 30 seconds more.
Stir in the hoisin sauce, soy sauce and water chestnuts. Cook, stirring occasionally, for 1 more minute.
Season the mixture to taste with salt and pepper. Spoon into cabbage leaves and sprinkle with green onions, cilantro, and sesame seeds. Serve immediately.
Use a Wok, Sauté pan, or a cast-iron skillet. A wok is obviously great for Asian dishes, but you don't have to use one.
Dice the vegetables very small. This is one of the keys to making sure every bite is bursting with both texture and flavor
Brown the chicken. Making sure the chicken is nice and crispy and brown is essential to the overall flavor and texture of this dish!