Asian Chicken Lettuce Wraps
Ingredients
- 1/2 cup hoisin sauce
- 1/4 cup plum sauce (or Chinese duck sauce)
- 4 teaspoons rice wine vinegar
- 2 tablespoons oil (canola, grapeseed, olive or coconut)
- 1 1/2 pounds ground chicken
- 1 tablespoon ginger, finely chopped
- 2 teaspoon garlic, finely chopped
- 1/2 cup scallions (green onions), thinly sliced plus more for garnish
- 1/4 cup any color of bell pepper (I used yellow), seeded and diced
- 1/2 cup water chestnuts, finely chopped
- 2 tablespoons chopped cilantro
- 2 heads butter lettuce
Instructions
- In a small bowl, mix together the hoisin sauce, plum sauce and rice wine vinegar. Set aside.
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Add the ground chicken and cook, stirring often for about 4 - 6 minutes or until not longer pink.
- Remove the chicken from the wok/skillet and drain the excess liquid.
- Add the remaining oil into the wok/skillet, add the ginger, garlic, scallions (green onions) and bell pepper. Stir fry for about 1 - 2 minutes. Return the ground chicken back to the wok/skillet and mix well to combine.
- Add the water chestnuts and the sauce mixture and stir to incorporate. Stir fry for about 3 minutes. Remove from the heat and stir in the chopped cilantro. Garnish with sliced scallions (optional)
- Clean and separate the lettuce leaves. Place two generous tablespoons of filling in each lettuce leaf and roll up to eat.
Nutrition
Calories: 301 kcal, Carbohydrates: 20 g, Protein: 21 g, Fat: 14 g, Saturated Fat: 3 g, Cholesterol: 98 mg, Sodium: 512 mg, Potassium: 839 mg, Fiber: 2 g, Sugar: 7 g, Vitamin A: 1905 IU, Vitamin C: 15.5 mg, Calcium: 41 mg, Iron: 2.3 mg
