Asian chicken lettuce wraps, ready in under 30 minutes! The meat and veggies stir-fry in flavorful sauces, then get scooped into lettuce cups.
ingredient
- 2 tablespoons vegetable oil, divided
- 1 teaspoon sesame oil
- ½ cup finely diced carrots
- ½ cup minced yellow onions
- ½ cup finely chopped water chestnuts
- ½ cup sliced green onion, divided
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 pound ground chicken
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- ¼ cup roasted peanuts, roughly chopped, optional
- 1 head butter leaf lettuce, washed and dried, 12 leaves
Directions
- Cook the Vegetables – Heat a large wok or sauté pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil. Once hot, add the carrots and onions, and cook until crisp-tender, about 2 minutes. Add the water chestnuts, ¼ cup green onion, garlic, and ginger, and cook until fragrant, about 1 minute. Transfer to a medium bowl, and set aside.
- Cook the Chicken – Return the wok to the stovetop, and heat 1 tablespoon of vegetable oil over high heat. Add the ground chicken, break it into smaller chunks, and stir-fry until the meat is no longer pink, about 3 to 4 minutes—season with salt and pepper.
- Toss with Sauces – Stir in the hoisin sauce, soy sauce, and rice vinegar.
- Warm the Vegetables – Add the stir-fried vegetables and mix evenly wiith chicken—season with salt and pepper to taste.
- To Serve – Evenly divide the chicken filling among the lettuce cups. Garnish with peanuts (if using) and remaining green onions. Top with additional hoisin sauce if desired.
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