Chicken Lettuce Wraps
Chicken Lettuce Wraps have become a standard on many Asian restaurant menus. There are many variations with different ingredients. The common thread between them is the sauce, which tends to be sweet, with ginger, garlic and a just touch of hot chile or sriracha. We made this version by taking several recipes we liked and coming up with one we think has the best of all flavors without any one flavor overpowering the others.
These Chicken Lettuce Wraps can be served as an appetizer or as a meal, depending how many you eat. They also become an entree if you serve them with rice, which is used as a base on the lettuce with the chicken mixture added on top of the rice.
¼ Cup Hoisin Sauce
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Soy Sauce
½ Teaspoon Crushed Red Pepper Flakes (Optional)
1 Teaspoons Sesame Oil
1 Tablespoon Extra-virgin Olive Oil
1 Medium Onion, Diced
2 Teaspoons Ground Ginger
2 Cloves Garlic, Minced
1 Pound Ground Chicken
2 Green Onions, Thinly Sliced
½ Cup Water Chestnuts, Drained and Chopped
¼ Cup Dry Roasted Peanuts, Chopped (Optional)
Butter, Boston, or Iceberg Lettuce Leaves for Serving
Cooked Rice, for Serving (Optional)
In a small bowl, add the Hoisin sauce, rice wine vinegar, soy sauce, sesame oil, and optional red pepper flakes. Whisk well to combine. Set aside.
In a large non-stick skillet, add the olive oil. Heat over medium-high heat. Add the onions and cook about 3 to 4 minutes until translucent. Add the ginger and garlic. Give it a stir and cook about 30 seconds until fragrant. Add the ground chicken and cook until opaque. Break up into smaller crumbles with a spatula.
Add the sauce to the pan. Cook another minute, stirring to combine well. Turn off the heat. Add the green onions, chestnuts, and optional chopped peanuts.
Add a spoonful of rice, if using, to a lettuce leaf. Add a ¼ cup of the chicken mixture and serve immediately.