Asian Chicken Lettuce Wraps
These delightful Asian Chicken Lettuce Wraps are a breeze to prepare and bursting with flavor. Featuring sautéed ground chicken, shiitake mushrooms, and crunchy water chestnuts, they are served with a zesty hoisin dipping sauce that adds a perfect kick.
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Ingredients
- 8 oz skinless
- 1 tbsp reduced sodium soy sauce
- 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
- freshly ground white pepper
- 2 cloves garlic
- 6 iceberg lettuce leaves
- 2 tbsp diced scallions
- 4 tbsp hoisin sauce
- 1/2 tsp chili sauce
- 1 tbsp warm water
- 1/4 cup water chestnuts
- 1/4 cup dried shiitake mushrooms
Instructions
- 1
Soak the mushrooms in hot water for a few minutes until they become tender. Afterward, remove the stems and finely chop the mushrooms.
- 2
In a mixing bowl, whisk together the soy sauces, oyster sauce, 1/2 teaspoon of sesame oil, rice wine, sugar, and pepper until well combined.
- 3
In a separate bowl, mix the ground chicken (I prefer to use a food processor for this), the softened mushrooms, and the water chestnuts. Drizzle the prepared sauce over the chicken mixture and toss to coat. Allow it to marinate for 15 minutes.
- 4
In another bowl, combine the ingredients for the Spicy Hoisin Dipping Sauce and set it aside.
- 5
Heat the remaining sesame oil in a wok or large skillet over medium-high heat. Add the garlic and sauté until it turns golden, which should take about 10 seconds. Next, introduce the chicken mixture to the pan and stir-fry until it’s browned, breaking it apart as it cooks, approximately 4-5 minutes.
- 6
To serve, take a lettuce leaf and fill it with 1/4 cup of the chicken mixture. Top it off with sliced scallions and drizzle a bit of the Spicy Hoisin Dipping Sauce over each wrap.
Nutrition Information
Notes & Tips
- If you want to make this quicker, you can buy ground chicken and use it in its place. This makes 6 wraps as an appetizer, to make it a meal, I would double the recipe to serve 4.