Description
Quick and easy Asian Lettuce Wraps are delicious! Made with ground chicken, shiitake mushrooms, water chestnuts with a spicy hoisin sauce.
Yield: 6Servings | Serving Size: 1lettuce wrap
Ingredients
8ozskinless, boneless chicken thighs, ground
1/4cupwater chestnuts, chopped fine
1/4cupdried shiitake mushrooms, If you can’t find dried, fresh, chopped shiitake mushrooms will work
1tbspreduced sodium soy sauce
1/4tspdark soy sauce
1/2tspoyster sauce
1 1/2tspsesame oil
1tbsprice wine or dry sherry
1/2tspsugar
freshly ground white pepper, to taste
2clovesgarlic, finely chopped
6iceberg lettuce leaves, rinsed (careful not to break)
2tbspdiced scallions
For the Spicy Hoisin Dipping Sauces:
4tbsphoisin sauce
1/2tspchili sauce, I used Sriracha
1tbspwarm water
Instructions
- Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
- 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.
- Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
- Heat remaining sesame oil in a wok or large skillet over medium-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.
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.
Last Step:
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