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Asian Chicken Lettuce Wraps taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Asian Chicken Lettuce Wraps

These Asian Chicken Lettuce Wraps are a quick and delicious meal made with tender ground chicken, fresh vegetables, and a flavorful sauce. Ready in just 25 minutes, they make a perfect light dinner or appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 328 kcal

Ingredients
  

Main ingredients

  • ¼ cup tamari gluten free soy sauce works too
  • 1 tablespoon cornstarch or arrowroot whichever you got
  • 2 tablespoons rice vinegar
  • 1 tablespoon rice wine or extra rice vinegar can replace with more rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons honey for that sweet balance
  • 1 tablespoon fresh minced ginger or 1 ½ teaspoons ground ginger
  • 2 fresh scallions chopped up good, both white and green parts
  • 2 tablespoons neutral cooking oil like grapeseed or canola
  • 1 pound ground chicken pork or turkey work fine too
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 4 ounces diced water chestnuts half a small can usually
  • 1 head Boston lettuce for wrapping it all up fresh and crisp

Instructions
 

Instructions

  • Whisk together tamari, cornstarch, rice vinegar, rice wine, sesame oil, and honey in a small bowl till it’s smooth. Set it aside so it’s ready to pour.
  • Heat your neutral oil in the pressure cooker on sauté (or just use a real big skillet if you want to brown meat first).
  • Add ground chicken and cook, breaking it apart with a wooden spoon, till it’s all nicely browned and no pink shows. Takes about 5 to 7 minutes.
  • Toss in the minced ginger and chopped scallions and stir it for a couple minutes till they smell just right.
  • Pour the tamari mix in and stir well, making sure every bit of meat gets saucy love.
  • Seal the lid with the sealing ring good and close up the pressure cooker. Set it to high pressure for 7 minutes.
  • After cook time finishes, do a quick release so the steam vents fast and the float valve drops down.
  • Open up the lid, stir in the diced water chestnuts, and scoop the savory mix onto big leaves of Boston lettuce. Wrap it up and chow down.

Notes

Store leftovers in an airtight container in the fridge and eat within 3 days. Freeze in portions if desired and reheat gently with a splash of water or broth. Keep lettuce separate until ready to eat to avoid sogginess.