Chicken Lettuce Wraps
My son is home sick today with a fever, chills, sore throat, and exhaustion. I decided to make an Asian dinner in hopes to cheer him up – he LOVES anything with soy sauce. I found the recipe for these PF Chang’s Chicken Lettuce Wraps at Damn Delicious that looked fun to make and tasty. I knew my son would love them and I was right. They tasted terrific and were fun to eat. They also paired nicely with the Asian Cucumber and Carrot Slaw. I had the leftover lettuce wraps today and they were even more flavorful.
Make the Hoisin Sauce – click here for recipe.
Heat the olive oil in a sauté pan over medium high heat. Add the diced onion and cook, stirring often, for 3-4 minutes, or until tender. Add the ground chicken and cook until browned, about 4-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in the minced garlic, and cook, stirring constantly, for 1 minute. Add the hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha, stir to coat evenly. Cook for 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; taste then season with sea salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf then fold and eat taco-style. Enjoy.
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Chicken Lettuce Wraps
Yield: 4
Total Time: 20 minutes
Ingredients:
1 tbsp olive oil
1 lb ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce, click recipe link up above
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp freshly grated ginger
1 tsp Sriracha, or more, to taste
1 (8-ounce) can whole water chestnuts, drained and finely diced
2 green onions, thinly sliced
Sea salt and freshly ground black pepper, to taste
1 head butter lettuce leaves
Directions:
Make the Hoisin Sauce - click the link up above for recipe.
Heat the olive oil in a sauté pan over medium high heat. Add the diced onion and cook, stirring often, for 3-4 minutes, or until tender. Add the ground chicken and cook until browned, about 4-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in the minced garlic, and cook, stirring constantly, for 1 minute. Add the hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha, stir to coat evenly. Cook for 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; taste then season with sea salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf then fold and eat taco-style. Enjoy.
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Damn Delicious
