Chicken Lettuce Wraps
Chicken lettuce wraps are crunchy and satisfying bites of Asian-style chicken in a low-carb wrap. They're a flavorful way to enjoy lean protein.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2teaspoons canola oil (or other neutral oil, divided)
- 1teaspoon sesame oil
- 1pound ground chicken
- 1(8-ounce) can water chestnuts (drained and diced)
- ½pound mushrooms (diced)
- 4scallions (diced, whites and greens separated)
- 4cloves garlic (minced)
- ¼cup hoisin sauce
- 2tablespoons water
- 2tablespoons brown sugar
- 1tablespoons soy sauce
- 1tablespoon oyster sauce
- 1tablespoon rice vinegar
- 1tablespoon fresh ginger (grated)
- 1tablespoon cornstarch
- 2teaspoons chili garlic sauce
- 1head butter lettuce
- Garnish: Crispy rice noodles
Instructions
Step 1
Gather the ingredients.Step 2
Heat 1 teaspoon each of the canola oil and sesame oil in a medium sauté pan over high. Add the ground chicken, breaking it into small pieces as you transfer it to the pan; cook, undisturbed, for 2 minutes or until the chicken is browned on one side.Step 3
Break up the chicken into smaller pieces with a wooden spoon and stir to finish cooking. Transfer the chicken to a plate.Step 4
Add the remaining canola oil to the pan and heat over high. Add the water chestnuts, mushrooms, and scallion whites and light greens. Cook, stirring occasionally, for 3 minutes or until softened and browned.Step 5
Return the chicken to the pan. Add the garlic, hoisin sauce, water, brown sugar, soy sauce, oyster sauce, rice vinegar, ginger, cornstarch, and chili garlic sauce. Stir to combine all of the ingredients. Cook for about 4 minutes over medium heat until heated through and the sauce is slightly thickened.Step 6
Stir in the remaining scallions until combined.Step 7
Wash the lettuce and gently separate the leaves from the head. Fill each “cup” with a heaping spoonful of the filling, then top with a sprinkle of crispy rice noodles. Serve and enjoy.