Thai Chicken Lettuce Wraps
Spicy Ground Chicken Bathed in a soy hoisin sauce, wrapped in butter lettuce leaves.
Ingredients
- 2 Tbsp olive oil
- 1 pound ground chicken (ground turkey works too)
- 1 onion, small diced
- 3 cloves garlic, minced
- 1/3 cup hoisin sauce
- 2-3 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- 1 Tbsp freshly grated ginger
- 1-2 Tbsp Asian Chili Paste - Sriracha can be substituted
- 1 8-ounce can whole water chestnuts, drained and diced
- 1/4 cup chopped scallions
- Kosher salt and freshly ground black pepper to taste
- 1/4 cup chopped cilantro
- 2 Tbsp sesame seeds
- 1 head butter lettuce
- 2 cups cooked Jasmine Rice optional for serving
Instructions
- Heat olive oil in a large skillet over medium high heat. Add ground chicken and cook until browned. Add the chopped onion, cooking until slightly soft. Add the garlic, and cook for one minute before adding the sauce.
- To make the sauce, combine the hoisin sauce, soy sauce, rice wine vinegar, ginger and chili paste - add to the cooked chicken mixture and simmer for about 3 minutes.
- When the sauce has reduced a bit, turn off the heat and stir in the chestnuts and green onions, allowing the hot chicken to soften them. At the finish point, top the mixture with the chopped cilantro and sesame seeds.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Use rice if you like to add some heft to the dish.
Notes
This recipe is a tweaked version of many found on the internet copying the iconic PF Chang dish. I have adjusted things here and there, and make this weekly - it feeds a crowd, and sits well in the fridge.