Chicken Lettuce Wraps

Chicken Lettuce Wraps

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place hoisin sauce, soy sauce, rice vinegar, and sesame oil in a small bowl and whisk. If you'd like a more thickened, glossy sauce, whisk in the cornstarch; place near the stove.

Step 2

Heat 1 teaspoon of the oil in a large frying pan over medium heat until shimmering. Add the ground chicken and cook, breaking it up into small pieces, until cooked through and no longer pink, 7 to 8 minutes. Transfer the cooked chicken to a clean bowl; set aside.

Step 3

Add the remaining 1 teaspoon oil to the same pan. Add the top half of the spring onions and carrots and any optional vegetables, and cook, stirring occasionally until tender, 4 to 5 minutes. Stir in the water chestnuts, bamboo shoots, garlic, and ginger, and cook until fragrant, about 30 seconds.

Step 4

Return the chicken to the pan

Step 5

Stir in the sauce. Add the sauce and cook, stirring occasionally, until bubbling and the sauce is warmed through, 30 to 60 seconds. Taste and add more hoisin sauce if desired.

Step 6

Break off all the lettuce leaves and pile them on a plate in the center of the table, along with the cashews, sriracha and the remaining scallions. Transfer the hot chicken mixture to a serving dish, or serve straight from the skillet. Give everyone a spoon and let them dig in — place a generous spoonful of chicken mixture in the middle of a lettuce leaf, top with scallions, sriracha and cashews and eat right away.