Chicken Lettuce Wraps

Yield: 2 to 4 servings Total time: 30 minutes September 6, 2017

Crumbled ground chicken, dressed in a delicious sticky hoisin-based sauce and wrapped in crisp lettuce is a tasty, fun weeknight meal.

Recipe from The Kitchn.

Ingredients

  • 3 to 5 Tbs. hoisin sauce
  • 2 Tbs. soy sauce
  • 2 Tbs. rice wine vinegar
  • 1 tsp. sesame oil
  • 1 tsp. cornstarch, optional
  • 1 lb. ground chicken or ground turkey
  • 2 tsp. vegetable oil, divided
  • 8 oz. mushrooms, chopped small
  • 1 8-oz. can water chestnuts, drained and chopped small
  • 3 cloves garlic, minced
  • 1 1-inch piece ginger, minced (about 1 Tbs.)
  • 1/2 cup sliced green onions (from about 6 green onions), divided
  • 2 small heads Bibb or butter lettuce
  • Red pepper flakes, to serve
  • Hot sauce, to serve

Directions

Combine 3 Tbs. of the hoisin sauce, soy sauce, rice wine vinegar, and sesame oil in a small bowl. Whisk to combine with a fork and keep near the stove. If you'd like a more thickened, glossy sauce, whisk in 1 tsp. of cornstarch.

Heat a tsp. of oil in a skillet over medium heat. Add the ground chicken and cook until cooked through and no longer pink, 7 to 8 minutes. Break up the chicken into small crumbles as you cook. Transfer the cooked chicken to a clean bowl.

Warm the other tsp. of oil in the skillet. Add the mushrooms, along with any other optional extra vegetables you want, and cook until tender, 4 to 5 minutes. Stir in the water chestnuts, garlic, and ginger, and cook until aromatic, about 30 seconds.

Transfer the cooked chicken back to the pan with the vegetables, along with half of the green onions.

Pour the sauce over the top of the chicken mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds. Taste a spoonful of the mixture and add more hoisin sauce if you'd like a stronger flavor.

Break off all the lettuce leaves and pile them on a plate in the center of the table, along with small dishes with hot sauce, red pepper flakes, and the remaining sliced green onions. Transfer the hot chicken mixture to a serving dish, or serve straight from the skillet. Give everyone a spoon and let them dig in — place a generous spoonful of chicken mixture in the middle of a lettuce leaf, top with green onions and hot sauce or red pepper flakes, and eat right away.

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