Description
Ditch the takeout menu! These crunchy, savory lettuce cups pack all the restaurant flavor with none of the guilt. Your family will fight over the last wrap.
Ingredients
Scale
- 1 lb (454g) ground chicken
- 1 tablespoon (15ml) vegetable oil
- 1 medium onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
- 1 red bell pepper, diced small (about 1 cup)
- 1 8oz (227g) can water chestnuts, drained and diced
- 3 tablespoons (45ml) hoisin sauce
- 2 tablespoons (30ml) soy sauce (low-sodium preferred)
- 1 tablespoon (15ml) rice vinegar
- 1 teaspoon (5ml) sesame oil
- 1–2 teaspoons (5-10ml) sriracha sauce (optional)
- 2 green onions, thinly sliced
- 1/4 cup (10g) fresh cilantro, chopped
- 1 head butter lettuce, leaves separated and washed
- 1/4 cup (35g) chopped peanuts or cashews for garnish (optional)
Instructions
- In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, and sriracha (if using) until well combined. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced onions and cook for 2-3 minutes until softened.
- Add minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.
- Add ground chicken to the skillet, breaking it apart with a wooden spoon. Cook for 4-5 minutes until no longer pink.
- Add diced red bell pepper and water chestnuts, stirring to combine. Cook for 2 minutes until bell pepper begins to soften.
- Pour the sauce over the chicken mixture, stirring to coat evenly. Simmer for 1-2 minutes until slightly thickened.
- Remove from heat and stir in most of the green onions and cilantro, reserving some for garnish.
- Arrange clean, dry lettuce leaves on a serving platter. Spoon the warm chicken filling into each leaf.
- Garnish with remaining green onions, cilantro, and chopped nuts if desired. Serve immediately.