Chicken and Lettuce Wraps: A Flavorful Appetizer
Chicken Lettuce Wraps – A replica recipe that can be whipped up in just 20 minutes, and it’s even a million times more delicious!
1 tablespoon of olive oil
1 pound of ground chicken
2 minced garlic cloves
1 diced onion
¼ cup of hoisin sauce
2 tablespoons of soy sauce
A single tablespoon of rice wine vinegar.
A freshly grated ginger tablespoon.
1 tablespoon of Sriracha (if desired)
1 (8-ounce) can of whole water chestnuts, drained and finely chopped
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper to taste
1 head of butter lettuce
- Heat up olive oil in a large cast iron skillet over medium-high heat. Add the ground chicken and cook until it turns brown, which should take about 3-5 minutes. Make sure to break up the chicken into small pieces while it cooks, and then drain any excess fat.
- Stir in the minced garlic, diced onion, hoisin sauce, soy sauce, rice wine vinegar, freshly grated ginger, and optionally Sriracha. Continue stirring until the onions become translucent, typically for about 1-2 minutes.
- Add the diced water chestnuts and thinly sliced green onions, and cook for an additional 1-2 minutes until they become tender. Season the mixture with salt and pepper as per your preferences.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, similar to creating a taco-style wrap.
Recipe: Chicken Lettuce Wraps
Chicken lettuce wraps feature ground chicken stir-fried with onions, garlic, soy sauce, hoisin, and other flavorful ingredients, all wrapped taco-style in green leaf lettuce. These chicken lettuce wraps make for a nutritious and health-conscious low-carb meal option.
These delightful chicken lettuce wraps are not only incredibly delicious but also low in carbs! Who says every Chinese dish needs to be paired with rice or noodles?
Now, you might wonder why I’m feeling a bit fragile at the moment. Well, there are two words that explain it: Low Carbs.
Yes, I recently challenged myself to follow a “low-carb” diet for a while. I understand the irony of a food blogger on a CHINESE food blog (think: rice cookers, noodles, dumplings, and many other carb-heavy delights) embarking on a LOW CARB VEGAN DIET?!
So, in my quest, I’ve been substituting rice and noodles with various vegetables. However, I recently found myself in the same predicament that I’m sure many others have faced. I’ve had a week of consuming an excessive number of salads, and it’s time to introduce some variety into the mix.
You’ll notice a few optional ingredients in the recipe below. Sui mi ya cai is a type of pickled vegetable that you can typically find at your local Chinese grocery store. These come in small, vacuum-sealed packets and are also featured in our Dan Dan Noodles Recipe. If you can’t locate them, don’t fret; they’re optional! Additionally, I included red pepper in this dish for a bit of sinus-clearing spiciness, but feel free to omit it if you prefer.