Asian-Style Chicken Lettuce Wraps
- Total Time
- 0:30
- Prep
- 0:23
- Cook
- 0:07
- Serves
- 4
- Difficulty
- Easy
This popular appetizer item is transformed into a healthy main course.
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low sodium soy sauce4 Tbsp, or regular soy sauce , if preferred
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rice vinegar3 Tbsp, divided
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hoisin sauce2 Tbsp
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cornstarch1 tsp
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fresh cherry tomato(es)16 small, halved
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cucumber(s)1 small, seeded and shredded, or diced
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sugar1 tsp
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canola oil2 tsp
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uncooked scallion(s)2 medium, thinly sliced
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minced ginger1 Tbsp
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garlic clove(s)2 medium clove(s), minced
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uncooked ground chicken breast1 ½ pound(s)
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table salt¼ tsp
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black pepper¼ tsp
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canned water chestnut(s)8 oz, drained and chopped
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romaine lettuce24 leaf/leaves, or Bibb lettuce
- In a small bowl, whisk soy sauce, 1 1/2 Tbsp rice vinegar, hoisin sauce, and cornstarch until smooth; set aside.
- Stir tomatoes, cucumber, sugar, and remaining 1 1/2 Tbsp rice vinegar in a second, smaller serving bowl; set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add scallions, ginger, and garlic. Cook, stirring constantly, 30 seconds, or until aromatic. Add chicken; sprinkle with salt and pepper. Cook, stirring to break up chicken, until cooked through, about 5 minutes. Add soy sauce mixture and water chestnuts to chicken mixture. Cook, stirring, until bubbling and slightly thickened, about 1 minute. Remove from heat; transfer to a serving bowl.
- Serve these like fajitas: place about 2 1/2 Tbsp chicken mixture in a romaine leaf, top with about 1 1/2 Tbsp tomato mixture, and fold to form a “U.” (The leaf won’t fold closed.)
- Serving size: six-filled lettuce wraps