Asian Chicken Lettuce Wraps (Print Version)

Savory Asian Chicken Lettuce Wraps with ground chicken, water chestnuts, mushrooms, and crisp lettuce cups.

# Ingredients:

For the sauce

01 - 3 tablespoons hoisin sauce
02 - 2 tablespoons low-sodium soy sauce or tamari
03 - 1 tablespoon oyster sauce
04 - 1 tablespoon rice vinegar
05 - 1 teaspoon chili garlic sauce, plus more to taste
06 - 1 tablespoon water or chicken broth
07 - 1 teaspoon toasted sesame oil

For the chicken filling

08 - 1 tablespoon neutral oil
09 - 1 lb (450 g) ground chicken
10 - 1 small yellow onion, finely diced
11 - 3 cloves garlic, minced
12 - 2 teaspoons fresh ginger, minced or grated
13 - 4 oz (115 g) mushrooms, finely diced
14 - 1 cup (140 g) canned water chestnuts, drained and finely diced
15 - Salt and black pepper, to taste

To serve

16 - 1 large head butter lettuce or iceberg lettuce, leaves separated
17 - 2 green onions, thinly sliced
18 - 1 tablespoon sesame seeds
19 - 1/4 cup fresh cilantro leaves, optional
20 - 1 lime, cut into wedges

# Instructions:

01 - In a small bowl, whisk together hoisin sauce, soy sauce, oyster sauce, rice vinegar, chili garlic sauce, water, and sesame oil. Set it near the stove.
02 - Heat neutral oil in a large skillet over medium-high heat. Add the ground chicken and cook for 5-6 minutes, breaking it into small crumbles, until no longer pink and lightly browned.
03 - Stir in the onion, garlic, and ginger. Cook for 1-2 minutes until fragrant and the onion starts to soften.
04 - Add the mushrooms and water chestnuts. Cook for 3-4 minutes, stirring often, until the mushrooms soften and most moisture cooks off.
05 - Pour in the sauce and simmer for 2-3 minutes until glossy and clinging to the chicken. Season with salt and pepper only after tasting.
06 - Spoon the hot chicken filling into dry lettuce leaves. Garnish with green onions, sesame seeds, cilantro, and lime wedges. Serve right away.

# Notes:

01 - Best served with hot filling and chilled, dry lettuce leaves.
02 - Cook ground chicken to 165°F for food safety.
03 - Use gluten-free hoisin and tamari for a gluten-free version.

Back