Chicken Lettuce Wraps

Amarante

Thu, Sep 03 2020, 12:28 pm

This was very easy and a fun and tasty dish.

You could probably sub a wrap or other type of breads product but I like the crispness coolness of the lettuce contrasting with the filling and lettuce is obviously a healthier option as well as being the traditional way to serve it.

I subbed shiitake mushrooms because I like their flavor in Asian dishes but any mushroom would work.

Chicken Lettuce Wraps

Excerpt From: Chrissy Teigen - Cravings: Recipes for All the Food You Want to Eat

SERVES 6

PREP TIME: 15 minutes TOTAL TIME: 30 minutes

SAUCE

3 tablespoons Thai sweet chili sauce
3 tablespoons hoisin sauce
3 tablespoons light soy sauce
2 tablespoons Sriracha
2 tablespoons vegetable oil
1 teaspoon sesame oil
1½ tablespoons unseasoned rice vinegar
2 tablespoons minced garlic (about 4 cloves)
1 tablespoon minced fresh ginger

FILLING

1 pound ground chicken
3 tablespoons vegetable oil
8 scallions, thinly sliced, whites and greens kept separate
1 tablespoon minced garlic (about 2 cloves)
1 tablespoon minced fresh ginger
½ pound white mushrooms, trimmed, cleaned, and finely chopped
½ cup finely diced canned water chestnuts
1 small red bell pepper, finely chopped
2 heads butter lettuce, leaves separated

MAKE THE SAUCE: In a bowl, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic, and ginger.

MAKE THE FILLING:

In a bowl, mix 2 tablespoons of the sauce into the ground chicken.

In a large skillet, heat 2 tablespoons of the vegetable oil over medium-high heat. When shimmering-hot, add the chicken and cook, breaking up the meat with a wooden spoon, until browned, 5 to 6 minutes. Transfer the meat to a plate and set aside.

Add the remaining 1 tablespoon oil to the skillet, then add the scallion whites, garlic, and ginger and cook, stirring, for 1 minute.

Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes.

Return the chicken to the pan, then add the water chestnuts, bell pepper, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes.

Stir in the scallion greens.

Transfer the mixture to a bowl and set out with the lettuce leaves.