DESCRIPTION
These chicken lettuce wraps make dinner feel fresh, fast, and super fun! Ground chicken cooks up in a quick Asian-style sauce that’s full of flavor, and the simple green onion garnish keeps things easy. If you’ve got extra fresh produce to use up, pile it on. Thinly sliced bell pepper, julienned carrots, finely chopped cucumber, cilantro, basil, and even avocado all taste great here. And if you’re like me, a sprinkle of toasted sesame seeds on top makes it even better. Let’s get cooking! – Christine
Ingredients
Units
Scale
- 1 tsp. cooking oil
- 1/2 lb. ground chicken
- 1 small onion, chopped
- 8 oz. can of chopped water chestnuts, drained
- 1 clove garlic, minced (or 1/4 tsp. powder)
- 1/2 tsp. grated ginger (or 1/4 tsp. powder)
- 2 Tbsp. Hoisin sauce
- 2 tsp. low sodium soy sauce
- 1 tsp. rice wine vinegar or lime juice
- 1 tsp. toasted sesame oil
- 1/2 tsp. sriracha (optional)
- 6 pliable lettuce leaves, like romaine or butter lettuce
- 1/4 cup sliced green onions
Instructions
- Heat the oil in a medium-sized skillet over medium-high heat. Add the chicken and onion, and cook, stirring occasionally, until chicken is cooked through, 4-5 minutes.
- Stir in the water chestnuts, garlic, ginger, hoisin, soy sauce, rice wine vinegar, sesame oil, and sriracha, if using. Bring up to a boil while stirring often. Reduce to a simmer and cook, stirring occasionally, for 5 minutes.
- Divide chicken among lettuce leaves and garnish with green onions.