Asian Chicken Lettuce Wraps
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce.
- 8 oz skinless (boneless chicken thighs, ground)
- 1/4 cup water chestnuts (chopped fine)
- 1/4 cup dried shiitake mushrooms
- 1 tbsp reduced sodium soy sauce
- 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
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.
Serving: 1lettuce wrap, Calories: 102kcal, Carbohydrates: 9.5g, Protein: 8.5g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 32mg, Sodium: 344mg, Fiber: 1g, Sugar: 4.5g
Freestyle Points: 3
Points +: 3