We made these delicious lettuce wraps on Friday night when we didn’t feel like going out for dinner. They are amazing! I love that I had almost all of the ingredients on hand. I’ve found that Asian-inspired dishes usually use a lot of unfamiliar sauces/ingredients and I was very pleased to see how easy this was! I got this recipe from a friend (thanks, Chanelle!) after trying her leftovers at work…I just had to make them ASAP!
It does take a little while to chop all the ingredients but once that is done it is so quick! I recommend having everything ready before you start cooking the veggies since it cooks very quickly from that point. The crisp lettuce and savory chicken mixture really compliment each other well, making this dish a new favorite. Bonus points since it is quite inexpensive! Save a few pennies and whip these up for a great meal in!
Chicken Lettuce Wraps
Recipe from a friend
- 1 head iceberg lettuce
- 3 Tbsp hoisin sauce
- 2 Tbsp soy sauce
- 2 Tbsp water
- 5 garlic cloves, minced
- 2 tsp grated fresh ginger
- 2 tsp plus 2 Tbsp peanut or vegetable oil
- 1 lb ground chicken
- salt and pepper
- 1 red bell pepper, seeded and diced
- 1 (8 oz) can water chestnuts, drained and finely chopped
- 5 scallions, chopped
Remove 8 large, bowl-shaped leaves from head of lettuce. Whisk hoisin sauce, soy sauce, and water together in measuring cup. Combine garlic , ginger, and 2 tsp oil in small bowl.
Heat 1 Tbsp oil in large skillet over medium-high heat until just smoking. Cook chicken, stirring to break up clumps, until just cooked through, about 3 minutes. Season with salt and pepper and transfer to bowl.
Add remaining tablespoon of oil to skillet and heat until just smoking. Add bell pepper, water chestnuts, and scallions and cook until pepper softens, about 3 minutes. Clear center of skillet, add garlic mixture, and cook until fragrant, about 30 seconds. Add chicken and sauce and stir until thickened, about 30 seconds. Spoon mixture into lettuce leaves and serve.