Quick, easy, better than take out chicken lettuce wraps done in just 20 minutes!
Recipe by Aberdeen on July 14, 2020
Prep time: PT5M
Cook time: PT15M
Total time: PT20M
Rating
5 stars ( reviews)
Ingredients
1 lb ground chicken
8 ounces shiitake mushrooms, roughly chopped
1/2 yellow onion, diced small
4 garlic cloves, minced
2 green onion stalk, thinly sliced
8 ounce can water chestnuts, drained and roughly chopped
2 teaspoons ginger, minced (I used ginger paste to make it easy)
1/2 tablespoon sesame oil
1/2 tablespoon extra virgin olive oil
2 tablespoons low sodium soy sauce
1/4 cup hoisin sauce
2 tablespoons rice wine vinegar
1 tablespoon Mirin
1 teaspoon chili garlic sauce
Salt and pepper to taste
Fresh cilantro, roughly chopped for garnish
Head of butter lettuce, rinsed and dried, for wrapping
Steps
Heat olive oil and sesame oil in a large skillet over medium high heat. Add chicken and mushrooms. Cook until chicken is browned, stirring frequently, about 6-8 minutes. Drain any excess fat.
Stir in all ingredients except the water chestnuts, lettuce, and garnishes. Cook for 2-3 minutes, stirring frequently.
Add the water chestnuts and green onion, reserving a tablespoon of the green onion for later. Cook another 1-2 minutes, until chestnuts have softened.
Remove from heat. Add salt and pepper to taste.
Assemble the wraps: Place heaping spoonfuls of the chicken filling onto butter lettuce leaves. Garnish with the remaining green onion, and some fresh cilantro. Serve immediately.
Reviews
Cindy on 2021-04-17 (5 stars): Loved it! This will be on the menu on a regular basis.
