Chicken Lettuce Wraps
When you want a light supper, a quick and easy lunch, or a fun appetizer for a party, Chicken Lettuce Wraps are where it's at. Many of us have probably ordered these at a popular Chinese restaurant chain, but now you can make them at home any old time you wish!
Prep Time: 20 minutes | Cook Time: 25 minutes | Servings: 6
Ingredients:
- 1 lb ground chicken breast
- 1 lb ground dark chicken meat
- 1 onion, diced small
- Salt & pepper (go lighter on the salt than you might normally because of the soy sauce, but don't skimp if you are substituting coconut aminos because they are sweeter)
- 4 garlic cloves, finely chopped
- 2- inch knob of ginger, minced (I use a microplane for grating this … works beautifully.)
- 5 Tbsp soy sauce or a gluten-free alternative such as gluten-free tamari sauce or coconut aminos
- 2½ Tbsp rice vinegar
- 2 Tbsp sesame oil
- 2 Tbsp peanut butter (substitute almond butter in case of allergies)
- 1 Tbsp water
- 1 Tbsp chili sauce sambal oelek (or more if you want more heat)
- 6 green onions, sliced thin
- 1 8-oz can of sliced water chestnuts, chopped
- ½ cup nuts, chopped
- Iceberg, romaine, or butter lettuce leaves
For the Chili Oil, mix together:
- 1 Tbsp fermented bean & chili paste (ssamjang)
- 1½ tsp sambal oelek or kochujang, a Korean chili paste
- ¼ cup sherry vinegar
- ¼ cup neutral oil such as avocado oil
For the Hoisin Mustard Sauce, mix together:
- ¼ cup hoisin sauce
- 3 tsp Dijon mustard
- 3 tsp rice vinegar
Method:
Heat a large skillet on high heat. Add the chicken, onion, and salt and pepper, and cook till nearly done, stirring often to break up the meat. Add garlic and ginger and continue cooking till the meat is no longer pink.
In a small bowl, mix together the soy (or tamari or coconut aminos) sauce, rice vinegar, sesame oil, peanut or almond butter, water, and chili sauce. Heat in the microwave for 30 seconds, then stir till it is smooth. Note: You could do this in a small pot on the stovetop, too. Add the mixture to the ground meat and stir to combine.
Add the green onions and water chestnuts to the skillet and cook 1-2 minutes.
Sprinkle the peanuts on top and serve with lettuce leaves.
Bon Appétit!
Tammy Circeo, Freelance Recipe Writer
www.tammycirceo.com | IG: @cheznous_tammycirceo | FB: TammyCirceoChezNous