Asian Chicken Lettuce Wraps
These quick and easy authentic Asian Chicken Lettuce Wraps are delicious, made with sautéed ground chicken, shiitake mushrooms, and water chestnuts with a spicy hoisin dipping sauce. Perfect for appetizers or a light dinner.
Ingredients
Main ingredients
- 8 oz skinless, boneless chicken thighs, ground
- ¼ cup water chestnuts, chopped fine
- ¼ cup dried shiitake mushrooms can substitute fresh chopped shiitake mushrooms
- 1 tablespoon reduced sodium soy sauce
- ¼ teaspoon dark soy sauce
- ½ teaspoon oyster sauce
- 1 ½ teaspoon sesame oil
- 1 tablespoon rice wine or dry sherry
- ½ teaspoon sugar
- freshly ground white pepper to taste
- 2 cloves garlic, finely chopped
- 6 leaves iceberg lettuce leaves, rinsed careful not to break
- 2 tablespoon diced scallions
- 4 tablespoon hoisin sauce for the spicy hoisin dipping sauce
- ½ teaspoon chili sauce I used Sriracha
- 1 tablespoon warm water for the spicy hoisin dipping sauce
Instructions
Instructions
- Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
- Combine soy sauces, oyster sauce, ½ teaspoon sesame oil, rice wine, sugar, and pepper in a bowl.
- Combine ground chicken, 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 ¼ cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.
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Video
Notes
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.