Chicken Lettuce Wraps
Amazing Chicken Lettuce Wraps with ground chicken, loads of veggies, and a delicious sauce to coat it all. These lettuce wraps are loaded with flavor and texture.
Servings: 14 lettuce wraps
Cost: $7.53
Equipment
Ingredients
Sauce
- 1/2 tablespoon cornstarch
- 3 tablespoons chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 to 2 teaspoons brown sugar add to desired preference
- 1 teaspoon honey
- 1 teaspoon Sriracha sauce
Filling
- 1 cup finely diced yellow onion 1 small onion
- 1 cup finely diced carrots 1 large carrot
- 1 cup finely diced red pepper 1 bell pepper
- 1 cup finely diced mushrooms 4 ounces mushrooms
- 1 tablespoon minced garlic
- 1 to 2 tablespoons ginger minced (if you really love ginger, increase to 2 tablespoons)
- 1/2 cup finely diced canned water chestnuts
- 1 tablespoon vegetable oil
- 1 pound ground chicken dark meat if possible
- 1/2 cup thinly sliced green onions
- 12 to 16 lettuce leaves I like Boston/Bibb lettuce best; Iceberg also works well
- Coarsely chopped peanuts or cashews, optional garnish
- Fresh lime wedges optional garnish
Instructions
- Start with the sauce: add the cornstarch to 1 tablespoon chicken stock and whisk with a fork until smooth. Then add the remaining 2 tablespoons chicken stock. Add soy sauce, rice vinegar, oyster sauce, sesame oil, brown sugar (add to taste), honey, and sriracha. Stir to combine, then set aside.
- Prep all the veggies, since cooking goes quickly. Finely dice a yellow onion, peel and finely dice a large carrot, finely dice some mushrooms, finely dice a red bell pepper, mince the garlic, and finely dice ginger. Drain the water chestnuts and finely dice them. Thinly slice green onions.
- In a large skillet, heat the oil over medium-high heat. Add in onion, minced garlic, and minced ginger. Cook for 2–3 minutes until beginning to get soft and fragrant. Add ground chicken. Make sure to break up the ground chicken with a wooden spoon so there are no large clumps. Sauté for 5–7 minutes (breaking up/stirring almost constantly) or until mostly white and cooked through. Drain any accumulated liquid and return skillet to medium-high heat.
- Add all the veggies: carrot, red pepper, mushrooms, and water chestnuts. Cook for 2–3 minutes until carrot is softened and chicken is cooked through. Give the sauce another quick stir if it has settled, then pour over the mixture. Cook another 1–2 minutes or until the sauce thickens and coats the filling. Taste and adjust seasoning. Add salt until the flavors sing.
- Transfer the filling to a bowl or large plate and serve alongside lettuce leaves, sliced green onions, and optional chopped peanuts. Spoon the filling into lettuce leaves and top with green onions and nuts. Serve with lime wedges on the side and add a squeeze of lime before eating. Roll up and enjoy immediately.
Notes
Make Ahead/Storage: Chicken Lettuce Wraps are a great make-ahead meal—they taste even better the next day! Store the filling and lettuce in separate containers in the fridge. Store garnish ingredients (lime/nuts) separately.
Nutrition
Serving: 16lettuce wraps | Calories: 68kcal | Carbohydrates: 4.9g | Protein: 7.5g | Fat: 2.1g | Cholesterol: 20.8mg | Sodium: 178.6mg | Fiber: 1.3g | Sugar: 2.1g