Description
Make quick and easy Asian-style chicken lettuce wraps at home that taste like the restaurant favorite.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound ground chicken
- 4 ounces water chestnuts, drained and chopped
- 1/2 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions
- 1 head butter lettuce or iceberg lettuce, leaves separated
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the ground chicken to the skillet. Cook, breaking it up with a spoon, until browned, about 5 to 7 minutes. Drain off any excess grease.
- Add the chopped water chestnuts, mushrooms, garlic, and ginger to the skillet. Cook for 2 minutes until fragrant.
- In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and black pepper.
- Pour the sauce mixture over the chicken and vegetables. Stir well to coat everything. Cook until the sauce thickens slightly, about 2 to 3 minutes.
- Stir in the chopped green onions.
- Spoon the chicken mixture into the center of each lettuce cup. Serve immediately.
Notes
- Use ground turkey or finely chopped chicken breast instead of ground chicken for a different texture.
- For extra flavor, add 1 teaspoon of Sriracha or chili garlic sauce to the sauce mixture.
- Rinse and thoroughly dry your lettuce leaves before serving to prevent a watery filling.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4 wraps
- Calories: 280
- Sugar: 8
- Sodium: 650
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 28
- Cholesterol: 85