Asian Chicken Lettuce Wraps
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By Suzie Pattison
Asian Chicken Lettuce Wraps
6 steps
Prep:10minCook:40min
Updated at: Thu, 17 Aug 2023 13:02:37 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
6
Low
Nutrition per serving
Calories107.7 kcal (5%)
Total Fat3.2 g (5%)
Carbs10.8 g (4%)
Sugars3.9 g (4%)
Protein8.6 g (17%)
Sodium340.7 mg (17%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
8 ozskinless boneless chicken thighs
ground
¼ cupwater chestnuts
chopped fine
¼ cupdried shiitake mushrooms
1 Tbspreduced sodium soy sauce
¼ tspdark soy sauce
½ tspoyster sauce
1 ½ tspsesame oil
1 Tbsprice wine
or dry sherry
½ tspsugar
white pepper
freshly ground, to taste
2cloves garlic
finely chopped
6 leavesiceberg lettuce
rinsed, careful not to break
2 Tbspscallions
diced
4 Tbsphoisin sauce
½ tspchili sauce
i used sriracha
1 Tbspwater
warm
Instructions
Step 1
Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
Step 2
Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
Step 3
Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
Step 4
Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
Step 5
Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
Step 6
To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.
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