Description
Delicious and fresh Chicken Lettuce Wraps featuring ground chicken sautéed with mushrooms, water chestnuts, garlic, and ginger, all tossed in a savory hoisin-soy sauce mixture. Served in crisp Bibb or butter lettuce leaves, these wraps are perfect for a light, flavorful meal or appetizer with customizable spicy options.
Ingredients
Scale
Sauce
- 3 to 5 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch (optional)
Chicken Mixture
- 1 pound ground chicken
- 2 teaspoons vegetable oil, divided
- 8 ounces white button or cremini mushrooms, finely chopped
- Optional vegetables: finely diced onions, finely diced bell peppers, finely diced or grated carrots
- 1 (8-ounce) can water chestnuts, drained and finely chopped
- 3 cloves garlic, minced
- 1 tablespoon peeled and minced fresh ginger
- 1/2 cup thinly sliced scallions (from about 6 scallions), divided
Serving
- 2 small heads Bibb or butter lettuce
- Red pepper flakes (optional)
- Sriracha hot sauce (optional)
Instructions
- Prepare the Sauce: In a small bowl, whisk together 3 tablespoons hoisin sauce, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, and 1 teaspoon toasted sesame oil. For a thicker, glossy sauce, whisk in 1 teaspoon cornstarch. Set this sauce mixture near the stove for later use.
- Cook the Ground Chicken: Heat 1 teaspoon of vegetable oil in a large skillet over medium heat until shimmering. Add 1 pound ground chicken, breaking it into small pieces with a spatula. Cook until fully cooked and no longer pink, approximately 7 to 8 minutes. Transfer the chicken to a clean bowl and set aside.
- Sauté Vegetables: Add the remaining 1 teaspoon vegetable oil to the same skillet. Add 8 ounces finely chopped mushrooms along with any optional diced onions, bell peppers, or grated carrots. Cook, stirring occasionally, until the vegetables are tender, about 4 to 5 minutes.
- Add Aromatics: Stir in finely chopped water chestnuts, 3 cloves minced garlic, and 1 tablespoon peeled and minced fresh ginger. Cook for about 30 seconds, until fragrant.
- Combine Chicken and Scallions: Return the cooked chicken to the skillet, mixing in half of the sliced scallions evenly throughout the mixture.
- Add Sauce and Heat Through: Pour in the prepared sauce mixture and stir occasionally as it cooks until bubbling and warmed through, about 30 to 60 seconds. Adjust seasoning by adding more hoisin sauce if desired.
- Prepare Lettuce Wraps and Serve: Separate the lettuce leaves from the heads and place them on a serving plate. Transfer the hot chicken mixture to a serving dish or serve directly from the skillet. Provide small bowls of remaining scallions, red pepper flakes, and sriracha hot sauce on the side. To eat, spoon the chicken mixture into lettuce leaves, top with scallions and desired spicy condiments, then fold and enjoy immediately.
Notes
- Optional vegetables such as diced onions, bell peppers, or grated carrots add additional texture and flavor but can be omitted if preferred.
- The cornstarch in the sauce thickens it, making it more glossy and clingy; omit if you prefer a thinner sauce.
- Use Bibb or butter lettuce for the best sturdy yet tender wraps that hold the filling well.
- Adjust the spice level with red pepper flakes or sriracha to suit your taste.
- To make this recipe gluten-free, use tamari or a gluten-free soy sauce alternative and check that the hoisin sauce contains no gluten.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian
Keywords: chicken lettuce wraps, ground chicken recipe, Asian appetizers, hoisin chicken, lettuce cups, quick healthy dinners
