Ingredients
Scale
- 1 pound ground chicken
- 1 tablespoon vegetable oil
- 1/2 cup chopped water chestnuts
- 1/2 cup chopped green onions
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 head butter lettuce, leaves separated
Instructions
- Step 1: Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
- Step 2: Add water chestnuts and green onions to the skillet with the cooked chicken. Stir-fry for about 2-3 minutes until the vegetables are slightly softened.
- Step 3: In a small bowl, whisk together soy sauce, hoisin sauce, and rice vinegar.
- Step 4: Pour the sauce mixture over the chicken and vegetable mixture in the skillet. Stir well to combine and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
- Step 5: Spoon the chicken mixture into the center of each lettuce leaf.
Notes
- Store leftover chicken mixture separately from the lettuce to prevent wilting.
- Reheat the chicken mixture in a skillet over medium heat, adding a splash of water if needed to restore moisture.
- Garnish your lettuce wraps with toasted sesame seeds and a drizzle of sriracha for extra flavor and visual appeal.
- For a richer flavor, consider marinating the ground chicken in a tablespoon of the soy sauce mixture for 15 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American