Chicken lettuce wraps
Chicken lettuce wraps with ground chicken, vegetables, and Asian-inspired sauce served in crisp lettuce leaves.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Ground Chicken (lean) | 800 | Grams |
| Butter Lettuce (leaves separated and washed) | 2 | Head |
| Soy Sauce (low sodium) | 4 | Tbsp |
| Hoisin Sauce | 3 | Tbsp |
| Sesame Oil (toasted) | 2 | Tbsp |
| Rice Vinegar | 2 | Tbsp |
| Water Chestnuts (drained and diced) | 1 | Can |
| Green Onions (sliced) | 4 | Count |
| Garlic (minced) | 3 | Clove |
| Ginger (freshly grated) | 1 | Tbsp |
| Carrot (grated) | 1 | Count |
| Red Bell Pepper (diced) | 1 | Count |
| Peanuts (chopped) | 50 | Grams |
| Cilantro (chopped) | 1 | Bunch |
Instructions
- In a large skillet, heat sesame oil over medium heat.
- Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
- Add ground chicken to the skillet, cook until browned and cooked through, about 5-7 minutes.
- Stir in diced red bell pepper, grated carrot, and diced water chestnuts, cook for another 3 minutes.
- In a small bowl, mix soy sauce, hoisin sauce, and rice vinegar. Pour over the chicken mixture.
- Stir to combine and let simmer for 2 minutes to allow flavors to meld.
- Remove from heat and stir in sliced green onions and chopped peanuts.
- Spoon the chicken mixture into the center of each lettuce leaf.
- Garnish with chopped cilantro and serve immediately.
Kitchen equipment
GraterLarge SkilletSmall Mixing Bowl