Asian Lettuce Wraps (Print Version)
# Ingredients:
→ For the marinade
01 -
1 pound ground chicken or turkey
02 -
1 Tablespoon low-sodium soy sauce
03 -
1 Tablespoon rice vinegar
04 -
1 teaspoon sesame oil
→ For the Sauce
05 -
5 Tablespoons low-sodium soy sauce
06 -
2 Tablespoons rice vinegar
07 -
2 teaspoons granulated sugar
08 -
2 teaspoons sesame oil
09 -
2 Tablespoons hoisin sauce
10 -
1 teaspoon cornstarch
→ For the Filling
11 -
1 Tablespoon olive oil
12 -
1 red bell pepper, finely chopped
13 -
2 green onions, chopped
14 -
2 teaspoons fresh ginger root, minced
15 -
1 cup water chestnuts, chopped
→ For Serving
16 -
1 head Boston Bib lettuce or romaine lettuce leaves
17 -
Sriracha hot sauce, for topping
# Instructions:
01 -
Place marinade ingredients in a bowl and mix well. Add chicken and stir to combine. Set aside.
02 -
Combine all of the sauce ingredients and mix until smooth.
03 -
Heat 1 Tbsp. of olive oil in a large skillet or wok. Add the chicken mixture and stir fry for 2-3 minutes.
04 -
Push the chicken to the side of the pan and add the bell pepper, ginger, green onions, and water chestnuts. Stir fry for 1-2 minutes.
05 -
Add the sauce and cook over medium heat, stirring as needed, until thickened.
06 -
Spoon the filling into lettuce cups and top with sriracha hot sauce, if desired.
# Notes:
01 -
This dish can be prepared in advance and reheated, but assemble with lettuce just before serving to maintain crispness.