Asian Chicken Lettuce Wraps with Hoisin Sauce
Ingredients
- 1 lb (450 g) ground chicken (or finely diced chicken breast)
- 2 tablespoons vegetable oil (or sesame oil for more flavor)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small onion, finely diced
- 1 cup mushrooms, finely chopped
- 1 cup water chestnuts, drained and diced (optional for crunch)
- 2 medium carrots, shredded or finely diced
- ½ cup green onions, chopped
- 1 head butter lettuce or iceberg lettuce, leaves separated and washed
- For the Sauce
- ¼ cup hoisin sauce
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha or chili garlic sauce (optional, for heat)
- 1 teaspoon sesame oil
- For Garnish (optional)
- Chopped peanuts or cashews
- Extra green onions
- Sesame seeds
- Fresh cilantro
Instructions
- Prepare Lettuce u0026 Sauce : Wash and dry lettuce leaves; set aside. In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sriracha, and sesame oil.
- Cook Chicken : Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking it up with a spatula, until no longer pink (about 5 minutes).
- Add Aromatics u0026 Vegetables : Stir in garlic, ginger, and onion; sauté for 1–2 minutes. Add mushrooms, carrots, and water chestnuts. Cook until tender.
- Add Sauce : Pour prepared sauce over the mixture. Stir well to coat everything evenly. Let simmer for 2–3 minutes to blend flavors.
- Assemble Wraps : Spoon chicken mixture into lettuce leaves. Garnish with green onions, peanuts, sesame seeds, or cilantro.
- Serve u0026 Enjoy : Serve immediately with extra sauce on the side.