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5.0 from 15 votes

Spicy Ginger Lettuce Wraps

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Cuisine: Asian , gluten-free

Ingredients

  • I large head of Bibb lettuce
  • 1 lb ground chicken
  • 5 Tbsp vegetable oil divided
  • 4 Tbsp grated ginger
  • 2 cloves garlic minced
  • 1 hot pepper I used a Serrano minced, seeds and all
  • 1 can water chestnuts drained and finely chopped
  • 1 cup finely chopped colorful bell peppers
  • 1 bunch scallions thinly sliced, white and green parts
  • Sesame seeds for garnish optional
for the sauce
  • 1/4 cup soy sauce
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp hoisin sauce
  • 1 Tbsp chili paste or sriracha sauce
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp cornstarch
  • 1/4 cup water

Instructions

    Cup of Yum
  1. Carefully remove the leaves from the head of lettuce, Wash and dry them well, and set aside.
  2. Mix the sauce ingredients together in a measuring cup and set aside.
  3. Heat 2 tablespoons of the oil in a wok and add the ground chicken. Stir fry, breaking up the chicken into small crumbles, until the chicken is cooked through. Remove the meat to a plate.
  4. Add 3 more tablespoons of oil to the pan and stir fry the ginger, garlic and hot pepper for about 2 minutes, stirring constantly. Add the water chestnuts and bell peppers and cook for 2 more minutes.
  5. Add the chicken back into the pan and cook for 2 more minutes, then throw in the scallions.
  6. Shove the contents of the wok to one side and add the sauce to the other, Tilt the pan over the heat so the sauce can come to a boil and thicken. Once the sauce thickens, combine everything and heat through.
  7. Spoon the hot filling alongside the lettuce leaves, but do not wrap them ahead of time or the lettuce will wilt. Garnish with sesame seeds.