Chicken Lettuce Wraps
Chicken Lettuce Wraps
Super simple appetizer ready in 15 minutes. This recipe also works good with ground pork. You typically see carrots used as one of the main vegetables along with water chestnuts. They person I was cooking for happened to be allergic to carrots, so I substituted diced green beans. They have a nice crunch to them. Sliced mushrooms would be a great addition to this appetizer.
Ingredients
Sauce
- 2 tbsp oyster sauce
- 1 1/2 tbsp hoisin sauce
- 1 1/2 tbsp soy sauce
- 1 tbsp tamarind juice
- 1/2 tsp sesame oil
- 1/4 tsp white pepper
- 1/4 tsp chili flakes
Chicken Lettuce Wrap Filling
- 1 lb ground chicken thigh
- 1/2 medium onion diced
- 4 garlic cloves minced
- 1 tbsp ginger grated
- 1/2 tsp 5 spice powder
- 1/2 cup water chestnuts diced
- 1/2 cup green beans, long beans, or carrots diced
- 1 tsp cornstarch
- 1 tsp black soy sauce
Chicken Lettuce Wraps
- 12 iceberg lettuce leaves washed
- hoisin sauce
- toasted sesame seeds
- 2 green onion diced
Instructions
- Mix the sauce ingredients together. Set aside.
- Add a tbsp of olive oil to a sauté pan over medium high heat. Sauté onions, garlic, and ginger for 2 minutes.
- Add in the 5 spice powder. Cook for 30 seconds.
- Add in the ground chicken thigh. Break up all of the clumps.
- Pour the sauce over the ground chicken. Cook for 8 minutes.
- Add. In the water chestnuts and diced green beans. Cook for 2 minutes.
- Mix together the cornstarch and black soy sauce. Add that to the ground chicken mix. Cook down until there is no liquid remaining.
- Turn off the heat and stir in the green onions.
- Take a large scoop of the ground chicken mix a put it in the center of the lettuce leaf. Put a little bit of hoisin sauce on the top with a sprinkle of toasted sesame.
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