Serves: 4 people (12 lettuce wraps)
Ingredients:
1 lb (450 g) ground chicken breast or minced chicken
1 tablespoon (15 ml) olive oil
1/2 cup (75 g) onion, finely chopped
2 cloves garlic, minced
1/4 cup (60 ml) low-sodium soy sauce
2 tablespoons (30 ml) hoisin sauce
1 tablespoon (15 ml) rice vinegar
1 tablespoon (15 ml) freshly grated ginger
1 teaspoon (5 ml) Sriracha or chili garlic sauce (optional, adjust to taste)
1 (8 oz / 225 g) can water chestnuts, drained and finely chopped
2 green onions, thinly sliced
1/4 cup (15 g) fresh cilantro, chopped
Salt and black pepper, to taste
12 large lettuce leaves (Bibb, Boston, or iceberg lettuce)
Instructions:
Cook the chicken: In a large skillet, heat the olive oil over medium heat. Add the ground chicken and cook, breaking it up with a spatula or wooden spoon, until it is cooked through and no longer pink, about 5-7 minutes. Transfer the cooked chicken to a plate and set aside.
Sauté the onion and garlic: In the same skillet, add the chopped onion and cook for 3-4 minutes, until it becomes translucent. Add the minced garlic and cook for an additional 1 minute, until fragrant.
Prepare the sauce: In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, rice vinegar, grated ginger, and Sriracha or chili garlic sauce (if using).
Combine the chicken and sauce: Return the cooked chicken to the skillet with the onions and garlic. Pour the sauce over the chicken mixture and stir to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Add the water chestnuts and green onions: Stir in the chopped water chestnuts and sliced green onions, cooking for another 1-2 minutes. Taste the chicken mixture and adjust the seasoning with salt and black pepper, if necessary.
Serve: To serve, spoon a heaping portion of the chicken mixture onto each lettuce leaf. Top with a sprinkling of fresh cilantro.
Enjoy your Healthy Asian Chicken Lettuce Wraps as a light and flavorful appetizer or main course, perfect for a delicious and nutritious meal.
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