These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken, shiitake mushrooms and water chestnuts with a spicy hoisin dipping sauce.
8ozskinless(boneless chicken thighs, ground)
1/4cupwater chestnuts(chopped fine)
1/4cupdried shiitake mushrooms(If you can’t find dried, fresh, chopped shiitake mushrooms will work)
1tbspreduced sodium soy sauce
1/4tspdark soy sauce
1 1/2tspsesame oil
1tbsprice wine or dry sherry
freshly ground white pepper(to taste)
6iceberg lettuce leaves(rinsed (careful not to break))
For the Spicy Hoisin Dipping Sauces:
1/2tspchili sauce(I used Sriracha)
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 large skillet over medium-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.
If you want to make this quicker, you can buy ground chicken and use it in its place. This makes 6 wraps as an appetizer, to make it a meal, I would double the recipe to serve 4.