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Chicken Lettuce Wraps Recipe

Chicken Lettuce Wraps

iamwinfred
These Chicken Lettuce Wraps come together faster than takeout and taste better too. Savory ground chicken is simmered in a garlicky, gingery sauce with crunchy water chestnuts, then piled into crisp lettuce cups for a meal that's light but seriously satisfying. It's the same restaurant-style flavor you know and love, just made in your own kitchen with simple ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 4 servings
Calories 320 kcal

Equipment

  • Large wok or wide skillet A wide, well-seasoned wok heats fast and evenly so the ground chicken browns instead of steaming
  • Cutting board
  • Sharp chef's knife Makes finely dicing mushrooms, water chestnuts, and onion go much faster
  • Mixing bowls For the sauce and cornstarch slurry
  • Wooden spoon or spatula For breaking apart the ground chicken
  • Measuring cups and spoons

Ingredients
  

  • 1 pound ground chicken 455g
  • 2 tablespoons toasted sesame oil divided
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 8 ounces white or cremini mushrooms 227g, finely diced
  • 1 (8 ounce) can water chestnuts 227g, drained and finely diced
  • 3 green onions thinly sliced, plus extra for garnish
  • 3 tablespoons hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha plus more to taste
  • 1 teaspoon cornstarch mixed with 1 tablespoon water to make a slurry
  • 1 large head butter lettuce leaves separated and washed
  • 1/4 cup roasted peanuts or cashews chopped, for garnish

Instructions
 

  • Carefully peel the leaves off a head of butter lettuce, trying to keep them as whole as possible. Rinse each leaf under cold water, pat dry, trim any tough edges, and arrange on a serving platter.
  • In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, and sriracha. In a separate tiny bowl, stir together the cornstarch and water until smooth. Set both aside near the stove.
  • Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the ground chicken, break it apart with a wooden spoon, and cook for 5 to 6 minutes until browned and cooked through. Transfer to a plate, leaving any rendered fat in the pan.
  • Add the remaining tablespoon of sesame oil to the same pan and lower the heat to medium. Add the diced onion and cook for 2 to 3 minutes until it starts to soften. Stir in the garlic and ginger and cook for 30 seconds until fragrant. Add the diced mushrooms and cook for 3 to 4 minutes until they release their moisture and start to brown.
  • Return the cooked ground chicken to the pan with the vegetables. Stir in the diced water chestnuts and sliced green onions. Pour in the prepared sauce and stir well to coat everything evenly. Give the cornstarch slurry a quick stir, pour it into the pan, and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens slightly and clings to the filling. Taste and add extra sriracha if desired.
  • Spoon the warm chicken filling into the prepared lettuce cups, using about 2 to 3 tablespoons per wrap. Sprinkle with chopped peanuts or cashews and extra sliced green onion. Serve immediately with extra sriracha and hoisin sauce on the side.

Notes

  • Dice the mushrooms and water chestnuts finely so every bite has the same great texture.
  • Don't overcook the ground chicken, or it can turn dry and crumbly.
  • Pat the lettuce leaves completely dry so the sauce doesn't slide right off.
  • Let the sauce thicken fully before serving so the wraps don't get soggy.
  • Toast the peanuts or cashews lightly for extra crunch and flavor.
  • Swap ground chicken for ground turkey, pork, or even finely chopped shrimp.
  • Use crunchy iceberg lettuce cups instead of butter lettuce for extra crunch.
  • Add shredded carrots or diced red bell pepper for more color and crunch.
  • Make it spicier with an extra tablespoon of sriracha or a drizzle of chili crisp.
  • Go vegetarian by swapping the chicken for crumbled extra-firm tofu or a plant-based ground.
  • Store the cooled filling in an airtight container in the refrigerator for up to 4 days; keep lettuce leaves wrapped in a damp paper towel in a separate container.
  • Reheat the filling in a skillet over medium heat, or in the microwave in 30-second bursts, until warmed through.
  • Freeze the cooked filling in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 14gProtein: 25gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 690mgPotassium: 520mgFiber: 2gSugar: 7gVitamin A: 20IUVitamin C: 10mgCalcium: 4mgIron: 10mg
Keyword asian lettuce wraps, chicken lettuce wraps, easy weeknight dinner, ground chicken recipe, low carb dinner
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