Ingredients
1-1/2 pounds lean ground chicken1 celery rib, diced1/4 teaspoon pepper1/3 cup ketchup1/4 cup Louisiana-style hot sauce3 tablespoons brown sugar1 tablespoon cider vinegar2 teaspoons yellow mustard12 Bibb or Boston lettuce leavesCrumbled blue cheese, optional
Preparation
In a large cast-iron or other heavy skillet, cook and crumble chicken over medium-high heat 3 minutes. Stir in celery and pepper; cook and stir until chicken is no longer pink and celery is crisp-tender, 2-3 minutes.
Stir in ketchup, hot sauce, brown sugar, vinegar and mustard; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes, stirring occasionally. Serve in lettuce leaves. If desired, top with cheese.
