Asian Chicken Lettuce Wraps (Print Version)
Juicy chicken, veggies, and hoisin-soy sauce served in crunchy lettuce for a light, satisfying Asian dish.
# Ingredients:
→ Protein
01 -
500 g ground chicken
→ Vegetables & Aromatics
02 -
1 tablespoon vegetable oil
03 -
1 small onion, finely diced
04 -
2 cloves garlic, minced
05 -
1 tablespoon fresh ginger, grated
06 -
1 red bell pepper, finely diced
07 -
2 spring onions, sliced, plus extra for garnish
08 -
1 medium carrot, grated
→ Sauce
09 -
3 tablespoons hoisin sauce
10 -
2 tablespoons low-sodium soy sauce
11 -
1 tablespoon rice vinegar
12 -
1 teaspoon sesame oil
13 -
1 teaspoon sriracha or chili garlic sauce, optional
→ To Serve
14 -
1 head butter lettuce or iceberg lettuce, leaves separated and washed
15 -
2 tablespoons toasted sesame seeds, optional
# Steps:
01 -
In a small bowl, combine hoisin sauce, soy sauce, rice vinegar, sesame oil, and sriracha. Whisk until well mixed. Set aside.
02 -
Heat vegetable oil in a large skillet over medium-high heat. Add onion and sauté for 2 minutes until softened.
03 -
Stir in garlic and ginger, cooking for 30 seconds until fragrant.
04 -
Add ground chicken to the skillet. Use a wooden spoon or spatula to break it up. Cook for 4–5 minutes until browned and fully cooked.
05 -
Add bell pepper, grated carrot, and sliced spring onions. Sauté for 2–3 minutes until vegetables are tender but crisp.
06 -
Pour in the prepared sauce. Stir well to coat the chicken and vegetables. Cook for 1–2 minutes until the sauce is heated through and slightly thickened.
07 -
Remove from heat. Spoon the mixture into lettuce leaves. Garnish with extra spring onions and toasted sesame seeds if desired. Serve immediately.
# Notes:
01 -
For a lower-carb alternative, substitute hoisin sauce with coconut aminos or a sugar-free variant.
02 -
Incorporate water chestnuts or mushrooms for additional crunch.
03 -
Pairs well with dry Riesling or chilled jasmine tea.
04 -
Ground turkey or firm tofu can be used in place of chicken if preferred.