These Asian Chicken Lettuce Wraps are one of my many favorite dinners. Those who knows me and knows me well, I am always on the lookout for easy and fast dinners. This recipe is one that took me years of trial and error, and lots of fun taste-testing, to get it just right. I’ve made a few versions in the past, but finally this is the best one because of its simplicity. These Asian Chicken Lettuce Wraps make the perfect easy dinner, but they’d also make an easy appetizer as well. I hope you love them as much as I do, enjoy!
SUBSTITUTIONS | POTENTIAL
• Ground Chicken – finely diced chicken breasts are a great substitute for ground chicken
• Peanut Oil – if you don’t have peanut oil or if anyone has a peanut allergy. Use Olive Oil or Avocado Oil
• Soy Sauce – if you have a soy allergy you can substitute coconut amino(s) for the soy sauce
• Peanut Butter – if you have a peanut (nuts) allergy; seed butter could work here
Let’s make this happen…
¼ cup Hoisin sauce
1 tablespoon low sodium soy sauce
2 tablespoons vegetable oil
1 lb ground chicken
1 large carrot, peeled and finely diced
3 cloves of garlic, minced
4 scallions, whites and greens, chopped
1 large head of Japanese or Bibb Lettuce, leaves separated
1. In a small bowl, combine the hoisin, soy sauce and ⅓ cup water.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and the chicken and cook, breaking up the chicken as it cooks, until browned, about 5 minutes.
3. Reduce the heat to medium and add the carrot and the remaining 1 tablespoon of vegetable oil.
4. Cook for 2 minutes, then add the garlic and the scallion whites and cook an additional minute.
5. Stir in the hoisin and continue to cook until the sauce thickens, another 1-2 minutes.
Serve | Place some of the mixture in a lettuce leaf and top with some of the scallion greens.
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