Asian Chicken Lettuce Wraps
User Reviews
5
Asian Chicken Lettuce Wraps
Description
Asian Chicken Lettuce Wraps feature ground chicken thighs combined with softened dried shiitake mushrooms and crunchy water chestnuts. The filling is marinated in a combination of light and dark soy sauces, oyster sauce, rice wine, and sesame oil, which brings depth and umami to the dish. Quick stir-frying with garlic develops a savory base while retaining the meat's tender texture.
The wraps are assembled by spooning the cooked filling onto fresh iceberg lettuce leaves, which provide a cool, crisp contrast to the warm, savory meat. A touch of diced scallions adds freshness and mild sharpness, and a dollop of spicy hoisin dipping sauce complements the dish with a hint of sweetness and heat.
This recipe yields six appetizer-sized wraps, making it suitable as a starter or light bite. Doubling the ingredients can make it a filling meal for more servings.
Chopping the chicken in a food processor ensures a consistent texture that melds well with the other ingredients. Using dried shiitake mushrooms rehydrated in hot water intensifies the mushroom flavor, but fresh mushrooms are an acceptable substitute.
Ingredients
- 8 oz skinless (boneless chicken thighs, ground)
- 4 tbsp hoisin sauce
- 1/4 cup water chestnut chopped fine
- 1/2 tsp chili sauce (I used Sriracha)
- 1/4 cup dried shiitake mushrooms (If you can’t find dried, fresh, chopped shiitake mushrooms will work)
- 1 tbsp water warm
- 1 tbsp soy sauce reduced sodium
- 1/4 tsp dark soy sauce
- 1/2 tsp oyster sauce
- 1 1/2 tsp sesame oil
- 1 tbsp rice wine or dry sherry
- 1/2 tsp sugar
- ground white pepper to taste, freshly ground
- 2 cloves garlic (finely chopped)
- 6 iceberg lettuce leaves (rinsed (careful not to break))
- 2 tbsp scallions diced
Instructions
- Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
- Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
- Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
- Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
- Heat remaining sesame oil in a wok or large skillet over medium-high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
- To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.
Notes
- Using pre-ground chicken can save preparation time without compromising the dish.
- The recipe makes six appetizer-sized wraps; doubling the ingredients will provide enough for four as a main course.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 1lettuce wrap | |
| Calories | 102kcal | 5% |
| Carbohydrates | 9.5g | 3% |
| Protein | 8.5g | 17% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 32mg | 11% |
| Sodium | 344mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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