Chicken Lettuce Wraps
Ingredients
The sauce
-
2-3
tablespoons
soy sauce
-
2
tablespoons
rice vinegar
-
1
tablespoon
sriracha
-
1
tablespoon
oyster sauce
-
1
tablespoon
mirin or honey
-
1
tablespoon
almond or peanut butter
-
½
teaspoon
salt
-
1
teaspoon
toasted sesame oil (optional)
The filling
-
3
tablespoons
oil
-
1
pound
ground chicken
-
¾
cup
diced onion
-
1½
teaspoons
grated ginger
-
2
tablespoons
minced or finely diced garlic
-
1
large
carrot, shredded (about 1 cup)
-
8
ounce
can water chestnuts, drained and finely diced
-
3
stalks
green onions, finely sliced (reserve 2 tablespoons for garnish)
-
to taste
salt and pepper
-
1
large head
bibb lettuce or iceberg lettuce
-
3-4
tablespoons
sliced almonds or peanuts
-
1-2
tablespoons
cilantro (optional)
Instructions
- In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, oyster sauce, honey, almond butter, salt, and sesame oil. Set aside.
- Heat oil in a large skillet, then add the ground chicken and cook until no longer pink, about 3-4 minutes. Remove and set aside.
- Add onion, ginger, and garlic to the skillet and cook until fragrant, about 30 seconds.
- Stir in the carrots and cook for 1-2 minutes, then add the chestnuts and green onions, cooking for an additional 2 minutes.
- Return the chicken and sauce mixture to the skillet, season with salt and pepper if desired.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, garnish with sliced almonds and cilantro, and fold or roll the lettuce around the filling.
Nutrition Facts (estimated)
Servings
5-6 lettuce wraps
Calories
304
Total fat
21g
Total carbohydrates
10g
Total protein
19g
Sodium
895mg
Cholesterol
78mg
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