I was so excited to try these Asian Chicken Lettuce Wraps, but what I was even more excited about…was the fact that they were so delicious! They were so good, my husband went back for thirds! lol You can make these as an appetizer or make them as a meal. I prepared them as a meal with some delicious, Thai-inspired, rice I found at Target!

 

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ASIAN CHICKEN LETTUCE WRAPS

Recipe via skinnytaste.com
Serves 6

• 8 oz skinless, boneless chicken thighs, ground
• 1/4 cup water chestnuts, chopped fine
• 1/4 cup dried shiitake mushrooms
• 1 tbsp soy sauce (I used reduced sodium)
• 1/4 tsp dark soy sauce
• 1/2 tsp oyster sauce
• 1 1/2 tsp sesame oil
• 1 tbsp rice wine or dry sherry
• 1⁄2 tsp sugar
• freshly ground white pepper, to taste
• 2 cloves garlic, finely chopped
• 6 iceberg lettuce leaves, rinsed (careful not to break)
• 2 tbsp diced scallions [or green onions]

For the Spicy Hoisin Dipping Sauces:

• 4 tbsp hoisin sauce
• 1/2 tsp chili sauce, I used Sriracha
• 1 tbsp warm water

Directions

1. Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine. Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl. 
2. Combine ground chicken (I put the chicken in the food processor), softened
3. mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
4. Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
5. Heat remaining sesame oil in a wok or skillet over 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.
6. To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.
7. Enjoy!

Revisions: Nutritional information is from skinnytaste.com. I made a few revisions. I do not like mushrooms and water chestnuts (left those out), I used ground chicken instead of chicken thighs. I also had bamboo shoots, which I LOVE, so I used those too. I also added toasted coconut flakes (about 1.5 tbsps) and a few sprinkles of crushed pecans to my wrap filling. The Hoisin dipping sauce is slammin’, but if you like spicy…use the Sriracha as a garnish to add a nice kick!

To see fancy photos of the preparation process visit here.