From the Cook
From the Cook
From the Cook
1/4
Chicken Asian Lettuce Wraps
Instructions
1
Heat olive oil in a skillet over medium high heat.
2
Season ground chicken with all-purpose seasoning and add to skillet.
3
Cook for 3-5 minutes or until browned; drain excess fat.
4
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Thai sweet chili sauce for about 1-2 minutes, or until onions are translucent.
5
Stir in water chestnuts and green onions; simmer for 3 minutes.
6
To serve, spoon 2-3 tablespoons of chicken mixture into a single lettuce leaf.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Aromatics Separately 🧅Cook the garlic and ginger in oil for 30 seconds before adding ground chicken to build a deeper, more concentrated flavor base that won't get lost in the quick cooking process.
- Drain Excess Moisture from Chicken 💧Break the ground chicken into small pieces and cook until any released liquid evaporates completely, ensuring the sauce clings to the meat rather than creating a watery filling.
- Chill Your Lettuce Leaves 🥬Refrigerate butter lettuce for 15 minutes before serving to keep leaves crisp and sturdy, preventing them from wilting when filled with warm chicken mixture.
- Balance Sweet and Savory 🍯Taste and adjust the sauce by adding rice wine vinegar to cut hoisin's sweetness or more soy sauce for depth—this prevents an overly cloying final dish.
- Prep Water Chestnuts Strategically 🎯Dice water chestnuts into small pieces and add them at the very end of cooking to maintain their signature crunch rather than softening them with prolonged heat.
Recipe Facts
Diet at a Glance
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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