Quick Asian Chicken Lettuce Wraps (Printer-Friendly Version)
# What You'll Need:
→ Protein & Vegetables
01 -
1 pound ground chicken
02 -
3.5 ounces shiitake mushrooms, diced
03 -
1 carrot, peeled and diced
04 -
1 shallot, diced
05 -
3 cloves garlic, minced
06 -
1 tablespoon fresh ginger, grated
07 -
1 head butter lettuce
→ Sauce & Seasonings
08 -
1 tablespoon vegetable oil
09 -
1 tablespoon toasted sesame oil
10 -
¼ cup hoisin sauce
11 -
2 teaspoons chili garlic sauce
12 -
1 teaspoon fish sauce
13 -
2 tablespoons fresh cilantro leaves, chopped
→ Peanut Sauce
14 -
3 tablespoons creamy peanut butter
15 -
1 tablespoon reduced sodium soy sauce
16 -
1 tablespoon fresh lime juice
17 -
2 teaspoons brown sugar
18 -
1 teaspoon chili garlic sauce
19 -
1 teaspoon fresh ginger, grated
# Let's Cook!:
01 -
Heat vegetable oil and sesame oil in a large cast iron skillet over medium high heat. Add ground chicken, mushrooms, carrot and shallot. Cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
02 -
Stir in garlic and ginger until fragrant, about 1 minute.
03 -
Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.
04 -
In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger. Whisk in 2-3 tablespoons water until desired consistency is reached.
05 -
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.
# Recipe Notes:
01 -
These lettuce wraps make a perfect light meal that's packed with flavor. The peanut sauce adds an extra layer of deliciousness!