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    Lettuce Wraps with Chicken

    Serves 4

    16 Boston, Bibb, or butter lettuce leaves
    1 pounds Chicken breast — ground
    1 large onion — chopped
    2 tablespoons minced garlic
    1 tablespoons reduced-sodium soy sauce
    1/4 cup hoisin sauce
    2 teaspoons minced fresh ginger
    1 tablespoons rice wine vinegar or red wine vinegar
    2 teaspoons Asian chili pepper sauce (see Note)
    1 can (8 ounces) sliced water chestnuts — drained, finely chopped
    1 bunch green onions — thinly sliced
    2 teaspoons Asian sesame oil

    Rinse lettuce leaves, keeping them whole. Set aside to drain. Cook
    chicken in a large skillet over medium heat, stirring often to break up
    the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and
    chili sauce. Cook until the meat is crumbled and brown. Add water
    chestnuts and green onions. Cook until onions begin to wilt, about 2
    minutes. Stir in sesame oil. Arrange lettuce leaves on the outer edge of
    a platter. Spoon meat mixture in center. Allow diners to spoon meat
    mixture into lettuce leaves and eat like a taco.

    Note: Asian chili pepper sauce can be found in the Asian section of most
    supermarkets. Some brands contain garlic, which is fine. You can use 1/8
    teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.

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