Asian-Inspired Lettuce Wraps with Ginger Chicken
25min
35min
3
1156
Chef's Note
For the most tender chicken, try marinating it in a tablespoon each of soy sauce and rice vinegar for 15 minutes before cooking. The key to perfect lettuce wraps is balancing textures - the crunch of fresh vegetables against the tender chicken. If preparing ahead, store the filling and lettuce separately and assemble just before serving to maintain the lettuce's crispness.
Tags
Ingredients
2.5 pounds boneless skinless chicken breast
3 large carrots
1 large red bell pepper
8 ounces water chestnuts
8 ounces shiitake mushrooms
6 stalks green onions
6 cloves garlic
3 tablespoons fresh ginger
3 heads butter lettuce
2 cups bean sprouts
6 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
3 tablespoons hoisin sauce
1 tablespoon sriracha sauce
2 tablespoons avocado oil
3 cups brown rice
2 cups quinoa
3 tablespoons sesame seeds
2 whole lime
Instructions
- 1
Rinse 3 cups of brown rice and 2 cups of quinoa thoroughly. Combine in a rice cooker with appropriate water amount and cook according to manufacturer's instructions (about 25 minutes).
- 2
While grains cook, prepare the vegetables: Peel and finely dice 3 large carrots, 1 large red bell pepper, and drain and chop 8 ounces of water chestnuts.
- 3
Clean and slice 8 ounces of shiitake mushrooms, chop 6 stalks of green onions (separating white and green parts), mince 6 cloves of garlic, and grate 3 tablespoons of fresh ginger.
- 4
Cut 2.5 pounds of chicken breast into small, uniform cubes about 1/2 inch in size.
- 5
In a small bowl, whisk together 6 tablespoons of low-sodium soy sauce, 3 tablespoons of rice vinegar, 2 tablespoons of sesame oil, 3 tablespoons of hoisin sauce, and 1 tablespoon of sriracha sauce to create the sauce.
- 6
Heat a large wok or skillet over medium-high heat. Add 2 tablespoons of avocado oil and swirl to coat the pan.
- 7
Add the minced garlic and grated ginger to the hot oil and stir-fry for 30 seconds until fragrant.
- 8
Add the cubed chicken to the pan and cook for about 6-7 minutes, stirring frequently, until the chicken is nearly cooked through.
- 9
Add the diced carrots, bell peppers, and white parts of green onions to the pan. Stir-fry for 3-4 minutes until vegetables begin to soften.
- 10
Add the sliced mushrooms and water chestnuts. Continue stir-frying for another 3 minutes.
- 11
Pour the prepared sauce over the chicken and vegetable mixture. Stir well to coat everything evenly and allow to simmer for 2-3 minutes until the sauce thickens slightly.
- 12
Stir in 2 cups of bean sprouts and cook for 1 minute until just wilted.
- 13
Remove from heat and stir in the green parts of the green onions and 2 tablespoons of sesame seeds.
- 14
Gently separate and wash the leaves from 3 heads of butter lettuce, being careful to keep them intact for wrapping.
- 15
Arrange the lettuce leaves on a serving platter. Serve the chicken mixture alongside the cooked brown rice and quinoa blend.
- 16
Garnish with remaining sesame seeds, lime wedges from 2 limes, and additional green onions if desired.
Nutrition Information (per serving)
1156
101g
130g
26g
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