After recently eating the lettuce wraps at a popular Asian restaurant, I was inspired to create my own version. This recipe does require a few essential ingredients. See my notes. Once you gather all of the ingredients, the dish easily comes together and in just 20 minutes.
Asian Chicken Lettuce Wraps
Print RecipeIngredients
- ½ tablespoon sesame oil*
- ¼ cup diced yellow onion
- 1 cup diced baby bella mushrooms
- 2 garlic cloves, minced
- ½ teaspoon fresh grated ginger
- 1-pound ground chicken**
- 1/3 cup soy ginger sauce***
- ½ tablespoon rice vinegar
- ¼ to ½ teaspoon Sriracha sauce
- ¼ cup diced water chesnuts
- 2 tablespoons chopped green onions
- 6 red leaf, butter or bib lettuce
- 1 carrot, peeled
- Cilantro for garnish
Instructions
Heat a medium sauté pan over medium to medium-high heat. Add the sesame oil, diced onion and mushrooms. Cook for about 5 minutes or until onions and mushrooms are soft and slightly golden brown. Stir in the garlic and ginger. Cook for 1 minute.
Add the ground chicken. Break it up into pieces as it cooks. Cook for about 5 minutes until the chicken is cooked and most of the liquid is evaporated.
Add the soy ginger sauce, vinegar and Sriracha sauce. Stir. Cook for 3 minutes until the sauce has reduced and thickened.
Add the water chesnuts and green onions. Stir. Cook for 1 minute and remove from the heat.
To serve, spoon the Asian chicken mixture into each lettuce leaf. Using a peeler, peel strips of the carrot over each lettuce wrap. Garnish each with some of the cilantro.
Serves 2 (3 lettuce wraps each).
Notes
*You can substitute for olive oil. **Use ground chicken not ground chicken breast. ***I used Whole Foods brand 365 soy ginger sauce. You can use your favorite store bought soy ginger sauce.
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