Weeknight Chicken Lettuce Wraps
These chicken lettuce wraps are perfect for busy weeknights. Water chestnuts, green onions and carrots offer crunch to the sweet and tender filling.
:max_bytes(150000):strip_icc()/chicken-lettuce-wraps-8056211-1x1-8c62ae950f64471bba93eafb7312624c.jpg)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3.5 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon grated fresh ginger
- 1 teaspoon grated garlic
- 2 tablespoons canola oil, divided
- 1 pound ground chicken
- 1 small red bell pepper, chopped
- 1 (5-ounce) package sliced shiitake mushrooms, chopped
- 1 (5 ounce) can sliced water chestnuts, drained and chopped
- 5 small scallions, thinly sliced (3/4 cup), divided
- 12 butter lettuce leaves
- 0.25 cup matchstick carrots
Instructions
- 1
Stir hoisin, vinegar, sesame oil, soy sauce, ginger and garlic together in a small bowl.
- 2
Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add chicken; break into clumps using a wooden spoon. Cook, undisturbed, until browned on the bottom, about 8 minutes. Stir and continue to cook, breaking up the chicken into small pieces, until cooked through, about 3 minutes. Transfer to a medium bowl. (Do not wipe the pan clean.)
- 3
Heat the remaining 1 tablespoon canola oil in the skillet over medium-high heat. Add bell pepper and mushrooms; cook, stirring often, until tender, 6 to 8 minutes. Add the chicken, water chestnuts and the reserved hoisin mixture; cook, stirring constantly, until the liquid is absorbed, 1 to 2 minutes. Remove from heat; stir in 1/2 cup scallions.
- 4
Place 1/4 cup chicken mixture in each lettuce leaf. Top with carrots and the remaining 1/4 cup scallions. Additional reporting by Carrie Myers and Jan Valdez