Asian Chicken Lettuce Wraps

Sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices are served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce. I can't think of a more playful appetizer to celebrate the Year of The Dragon!

Some of you probably know how much I love using lettuce leaves as a wrap for everything from Turkey Taco Lettuce Wraps to BLT Lettuce wraps. They are the perfect low-carb solution and don't interfere with the flavors of the filling. This recipe is no exception, you can taste all the Asian goodness... pure delight in every bite!

This recipe was ever so slightly adapted from my friend Bee, of Rasa Malaysia's first cookbook, Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao. Whether you are celebrating The Chinese New Year, The Superbowl, or just having some friends over, I highly recommend making these... double or triple the recipe for a large crowd!

And speaking of Chinese New Year, I have a new cookbook giveaway this week! Two lucky winners will have a chance to win their own copy of Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao. For a chance to win, visit Skinny Bits and leave a comment there (US residents only)!

Oh and one more thing I want to mention, if you want to turn this into a main dish, make some steamed rice and serve each wrap with rice and chicken, it's very good! Enjoy!!




Asian Chicken Lettuce Wraps
Skinnytaste.com
Servings: 6 • Serving Size: 1 lettuce wrap • Old Points: 2 pts • Points+: 3 pts
Calories: 102.7 • Fat: 3.1 g • Carb: 9.6 g • Fiber: 0.9 g • Protein: 8.4 g • Sugar: 4.6 g
Sodium: 344.1 mg


Ingredients:

• 8 oz skinless, boneless chicken thighs, ground
• 1/4 cup water chestnuts, chopped fine
• 1/4 cup dried shiitake mushrooms
• 1 tbsp soy sauce (I used reduced sodium)
• 1/4 tsp dark soy sauce
• 1/2 tsp oyster sauce
• 1 1/2 tsp sesame oil
• 1 tbsp rice wine or dry sherry
• 1⁄2 tsp sugar
• freshly ground white pepper, to taste
• 2 cloves garlic, finely chopped
• 6 iceberg lettuce leaves, rinsed (careful not to break)
• 2 tbsp diced scallions

For the Spicy Hoisin Dipping Sauces:

• 4 tbsp hoisin sauce
• 1/2 tsp chili sauce, I used Sriracha
• 1 tbsp warm water

Directions:

Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.  

 

Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.

Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.

Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.

To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

Serves 6.