Asian Chicken Lettuce Wraps

Here’s an Asian chicken lettuce wrap recipe that I made recently. I really liked this dish, and while I don’t think the kids loved it, they also didn’t have any problem with it. For some reason, I think grated carrots would have been a nice addition here and I would use them next time. 

For the lettuce leaves, we had a Boston lettuce, but in hindsight I think we should have used something sturdier (though not romaine because the leaves tend to be too long). One head of lettuce was about enough for 4 servings. Since I had doubled the recipe, we resorted to tortillas the next night, and the kids liked that better! 

3 Tbsp. hoisin sauce

2 Tbsp. low-sodium soy sauce 

2 Tbsp. rice wine vinegar 

1 Tbsp. sriracha (optional; I used a dash of hot sauce) 

1 tsp. sesame oil 

1 Tbsp. extra-virgin olive oil 

1 medium onion, diced 

2 cloves garlic, minced 

1 Tbsp. freshly grated ginger 

1 lb. ground chicken 

½ cup canned water chestnuts, drained and sliced 

2 green onions, thinly sliced 

kosher salt 

freshly ground black pepper 

large leafy lettuce (leaves separated), for serving 

In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, sriracha, and sesame oil. 

In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon. 

Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper. 

Scoop about ¼ cup of chicken mixture into center of each lettuce leaf. Serve immediately.