Chicken Lettuce Wraps
Source: 1, 2
3 Tablespoons hoisin sauce (I used recipe below)
3 Tablespoons of light soy sauce
2 Tablespoons of Sriracha (I used gochuchang)
2 Tablespoons of vegetable oil
1 Teaspoon of sesame oil
1 1/2 Tablespoons unseasoned rice vinegar
3 Tablespoons minced garlic (6 Cloves), divided for sauce and filling
2 Tablespoon of minced fresh ginger, divided for sauce and fffilling
Hoisin sauce:
2 tablespoons light soy sauce
1 tablespoon natural peanut butter
1 1/2 teaspoons honey
1 teaspoons rice vinegar
1 teaspoons sesame oil
1/2 clove garlic, grated
1/8 teaspoon black pepper
1/2 teaspoon miso paste (OR 1/4 teaspoon doubanjiang spicy fermented bean paste, OR 1/4 teaspoon gochujang + 1/8 teaspoon five spice powder, OR 1/2 teaspoon Thai chili sauce + 1/8 teaspoon five spice powder)
For the Filling
1 Pound of ground chicken
3 Tablespoons vegetable oil
8 Scallions, sliced thin
1/2 Pound white mushrooms, trimmed, cleaned, and finely chopped
1/2 Cup finely diced canned water chestnuts (OR! add a full cup for more crunch!)
1 Small red bell pepper finely chopped (OR! add a Hungarian pepper instead!)
2 Heads of butter lettuce leaves separated
In a bowl add Chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, 2 Tbsp of garlic and 1 Tbsp of ginger.
To make the filling:
In a bowl mix 2 tablespoons of sauce into the ground chicken
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat
add chicken while cooking break the meat up until brown 5 to 6 mins
Remove meat from pan and set aside
Add the remaining 1 tablespoon to the skillet and add the scallion whites, rest of garlic, rest of ginger and cook for 3 to 4 minutes
Add the mushrooms and cook until they release their moisture, about 5 minutes
Add the cook chicken to the mixture and add water chestnuts, bell pepper, and the rest of the sauce and cook until the sauce thickens
Stir in green part of the scallions
Serve on lettuce leave and drizzle with Sriracha
Note: I made double the recipe (2 lbs of chicken). Pretty tasty.
Ingredients
3 Tablespoons Thai sweet chili suace3 Tablespoons hoisin sauce (I used recipe below)
3 Tablespoons of light soy sauce
2 Tablespoons of Sriracha (I used gochuchang)
2 Tablespoons of vegetable oil
1 Teaspoon of sesame oil
1 1/2 Tablespoons unseasoned rice vinegar
3 Tablespoons minced garlic (6 Cloves), divided for sauce and filling
2 Tablespoon of minced fresh ginger, divided for sauce and fffilling
Hoisin sauce:
2 tablespoons light soy sauce
1 tablespoon natural peanut butter
1 1/2 teaspoons honey
1 teaspoons rice vinegar
1 teaspoons sesame oil
1/2 clove garlic, grated
1/8 teaspoon black pepper
1/2 teaspoon miso paste (OR 1/4 teaspoon doubanjiang spicy fermented bean paste, OR 1/4 teaspoon gochujang + 1/8 teaspoon five spice powder, OR 1/2 teaspoon Thai chili sauce + 1/8 teaspoon five spice powder)
For the Filling
1 Pound of ground chicken
3 Tablespoons vegetable oil
8 Scallions, sliced thin
1/2 Pound white mushrooms, trimmed, cleaned, and finely chopped
1/2 Cup finely diced canned water chestnuts (OR! add a full cup for more crunch!)
1 Small red bell pepper finely chopped (OR! add a Hungarian pepper instead!)
2 Heads of butter lettuce leaves separated
Directions
To make the sauce:In a bowl add Chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, 2 Tbsp of garlic and 1 Tbsp of ginger.
To make the filling:
In a bowl mix 2 tablespoons of sauce into the ground chicken
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat
add chicken while cooking break the meat up until brown 5 to 6 mins
Remove meat from pan and set aside
Add the remaining 1 tablespoon to the skillet and add the scallion whites, rest of garlic, rest of ginger and cook for 3 to 4 minutes
Add the mushrooms and cook until they release their moisture, about 5 minutes
Add the cook chicken to the mixture and add water chestnuts, bell pepper, and the rest of the sauce and cook until the sauce thickens
Stir in green part of the scallions
Serve on lettuce leave and drizzle with Sriracha
Note: I made double the recipe (2 lbs of chicken). Pretty tasty.