Chang's Chicken Lettuce Wraps (Printer-Friendly Version)
Ground chicken with tangy hoisin and crisp lettuce leaves create a fresh, flavorful handheld delight.
# Required Ingredients:
→ Sauce
01 -
45 ml hoisin sauce
02 -
30 ml low-sodium soy sauce
03 -
30 ml rice wine vinegar
04 -
15 ml Sriracha (optional)
05 -
5 ml sesame oil
→ Filling
06 -
15 ml extra-virgin olive oil
07 -
1 medium onion, diced
08 -
2 cloves garlic, minced
09 -
15 ml freshly grated ginger
10 -
454 g ground chicken
11 -
120 ml canned water chestnuts, drained and sliced
12 -
2 green onions, thinly sliced
13 -
Kosher salt, to taste
14 -
Freshly ground black pepper, to taste
→ Serving
15 -
Large leafy lettuce leaves, separated
16 -
Cooked white rice (optional)
# Step-by-Step Instructions:
01 -
In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil until combined.
02 -
Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook until softened, about 5 minutes. Stir in garlic and grated ginger and cook for an additional minute until fragrant. Add ground chicken and cook, stirring to break up meat, until opaque and nearly cooked through.
03 -
Pour the prepared sauce over the chicken mixture and cook for 1 to 2 minutes more, allowing the sauce to reduce slightly and the chicken to cook through fully. Remove from heat and fold in drained water chestnuts and sliced green onions. Season with kosher salt and freshly ground black pepper to taste.
04 -
Let the filling cool briefly to prevent lettuce wilting. Spoon cooked white rice, if using, and approximately 60 ml (1/4 cup) of the chicken mixture onto each lettuce leaf. Serve immediately.
# Handy Cooking Tips:
01 -
For best results, use lettuce with thick ribs and sturdy leaves to support the filling without wilting.
02 -
Filling can be stored in an airtight container in the refrigerator for up to 5 days.
03 -
Alternatives to water chestnuts such as diced celery or red bell pepper provide a similar crunch.