Asian Chicken Lettuce Wraps (Printable Version)
# What You Need:
→ 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
08 -
1 medium carrot, grated
→ Sauce
09 -
3 tablespoons hoisin sauce
10 -
2 tablespoons soy sauce, low-sodium recommended
11 -
1 tablespoon rice vinegar
12 -
1 teaspoon sesame oil
13 -
1 teaspoon sriracha (optional, for heat)
→ To Serve
14 -
1 head butter lettuce or iceberg lettuce, leaves separated and washed
15 -
2 tablespoons toasted sesame seeds (optional)
# Steps to Follow:
01 -
In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, and sriracha. Set aside.
02 -
Heat vegetable oil in a large skillet over medium-high heat. Add onion and cook for 2 minutes until soft.
03 -
Add garlic and ginger; sauté for 30 seconds until fragrant.
04 -
Add ground chicken and cook, breaking it up with a spoon, for 4–5 minutes until browned and cooked through.
05 -
Stir in bell pepper, carrot, and spring onions. Cook for another 2–3 minutes until vegetables are just tender.
06 -
Pour in the sauce mixture and stir to coat everything evenly. Cook for 1–2 minutes until heated through and slightly reduced.
07 -
Remove from heat. Spoon chicken mixture into lettuce cups. Garnish with extra spring onions and toasted sesame seeds if desired. Serve immediately.
# Additional Notes:
01 -
For a lower-carb version, substitute hoisin sauce with coconut aminos or a sugar-free alternative.
02 -
Water chestnuts or mushrooms can be added for extra crunch.
03 -
Pair with a dry Riesling or chilled jasmine tea.
04 -
Ground turkey or firm tofu may be substituted for chicken.