Asian Chicken Lettuce Wraps
Quick and easy Asian Chicken Lettuce Wraps are delicious! Made with ground chicken, shiitake mushrooms, water chestnuts with a spicy hoisin sauce.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 oz skinless boneless chicken thighs, ground
- 0.25 cup water chestnuts, chopped fine
- 0.25 cup dried shiitake mushrooms, rehydrated and chopped fine If you can’t find dried, fresh, chopped shiitake mushrooms will work
- 2 cloves garlic, finely chopped
Marinade
- 1 tbsp reduced sodium soy sauce
- 0.25 tsp dark soy sauce
- 0.5 tsp oyster sauce
- 0.5 tsp sesame oil
- 1 tbsp rice wine or dry sherry
- 0.5 tsp sugar
- freshly ground white pepper to taste
For Serving
- 6 leaves iceberg lettuce rinsed (careful not to break)
- 2 tbsp diced scallions
Spicy Hoisin Dipping Sauce
- 4 tbsp hoisin sauce
- 0.5 tsp chili sauce I used Sriracha
- 1 tbsp warm water
Instructions
Preparation Steps
- Place dried mushrooms in hot water to soften for a few minutes. Remove stems and chop fine.
- Combine soy sauces, oyster sauce, 0.5 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
- Combine ground chicken (you can process it in a food processor for finer texture), softened mushrooms, and water chestnuts in a bowl. Pour the marinade over the chicken mixture and toss. Let marinate for 15 minutes.
- Mix the Spicy Hoisin Dipping Sauce ingredients in another bowl and set aside.
- Heat the remaining sesame oil in a wok or large skillet over medium-high heat. Add garlic and cook until golden, about 10 seconds. Add the chicken mixture and stir-fry until browned, breaking up the chicken as it cooks, about 4-5 minutes.
- To serve, spoon about 1/4 cup of the chicken filling into each lettuce leaf. Garnish with diced scallions and a spoonful of the Spicy Hoisin Dipping Sauce onto each one.
Notes
These wraps are a crowd-pleaser and perfect for a light lunch or appetizer. Adjust chili sauce to your preference for spice level.