Chicken Lettuce Wraps Recipe | Yummly
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Chicken Lettuce Wraps

LINDAFIBISH
18Ingredients
30Minutes
330Calories
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Description

Serves: 6 Prep time: 15 minutes Total time: 30 minutes

Sauce 3 Tbsp. Thai sweet chili sauce 3 Tbsp. hoisin sauce 3 Tbsp. light soy sauce 2 Tbsp. Sriracha 2 Tbsp. vegetable oil 1 tsp. sesame oil 1½ Tbsp. unseasoned rice vinegar 2 Tbsp. minced garlic (about 4 cloves) 1 Tbsp. minced fresh ginger

Filling 1 lb. ground chicken 3 Tbsp. vegetable oil 8 scallions, thinly sliced, whites and greens kept separate 1 Tbsp. minced garlic (about 2 cloves) 1 Tbsp. minced fresh ginger ½ pound white mushrooms, trimmed, cleaned, and finely chopped ½ cup finely diced canned water chestnuts 1 small red bell pepper, finely chopped 2 heads butter lettuce, leaves separated

Make the sauce: In a bowl, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic, and ginger. In a bowl, mix 2 Tbsp. of the sauce into the ground chicken. In a large skillet, heat 2 Tbsp. of the vegetable oil over medium-high heat. When shimmering-hot, add the chicken and cook, breaking up the meat with a wooden spoon, until browned, 5 to 6 minutes. Transfer the meat to a plate and set aside. Add the remaining 1 Tbsp. oil to the skillet, then add the scallion whites, garlic, and ginger and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes. Return the chicken to the pan, then add the water chestnuts, bell pepper, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes. Stir in the scallion greens.

Ingredients

US|METRIC
6 SERVINGS
  • sauce
  • 3 tablespoons sauce (Housin)
  • 3 tablespoons soy sauce
  • 2 tablespoons Sriracha
  • 2 tablespoons oil
  • 1 teaspoon sesame oil
  • 1 1/2 tablespoons rice vinegar (unseasoned)
  • 2 tablespoons minced garlic (about 4 cloves)
  • 1 tablespoon fresh ginger (minced)
  • 1 pound ground chicken
  • 3 tablespoons oil
  • 8 scallions (green onions thinly sliced, whites and greens kept separate)
  • 1 tablespoon minced garlic (about 2 cloves)
  • 1 tablespoon fresh ginger (minced)
  • 1/2 pound white mushrooms (trimmed, cleaned, and finely chopped)
  • 1/2 cup water chestnuts (finely diced canned)
  • 1 red bell pepper (small, finely chopped)
  • lettuce leaves (separated)
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    Directions

    1. Make the sauce: In a bowl, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic, and ginger. In a bowl, mix 2 Tbsp. of the sauce into the ground chicken. In a large skillet, heat 2 Tbsp. of the vegetable oil over medium-high heat. When shimmering-hot, add the chicken and cook, breaking up the meat with a wooden spoon, until browned, 5 to 6 minutes. Transfer the meat to a plate and set aside. Add the remaining 1 Tbsp. oil to the skillet, then add the scallion whites, garlic, and ginger and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes. Return the chicken to the pan, then add the water chestnuts, bell pepper, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes. Stir in the scallion greens.

    NutritionView More

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    330Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories330Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol65mg22%
    Sodium890mg37%
    Potassium850mg24%
    Protein17g33%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber3g12%
    Sugars6g12%
    Vitamin A20%
    Vitamin C70%
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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