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Asian-Inspired Chicken Lettuce Wraps

Asian-Inspired Chicken Lettuce Wraps

Lunch
Prep Time
15min
Cook Time
15min
Servings
3
Calories
320
Chef's Note

For the best texture, make sure to drain the water chestnuts thoroughly and chop them finely. If preparing ahead, store the chicken mixture and toppings separately from the lettuce leaves to prevent wilting. For a time-saving tip, you can use pre-minced garlic and ginger from the store, though fresh will provide the best flavor.

Tags
asian
chicken
quick
low-carb
high-protein
lettuce wraps
weekday
lunch
Ingredients

  • 1 pound ground chicken

  • 2 tablespoons sesame oil

  • 3 cloves, minced garlic

  • 1 tablespoon, grated fresh ginger

  • 1 medium, diced red bell pepper

  • 8 ounces, drained and chopped water chestnuts

  • 4 thinly sliced green onions

  • 3 tablespoons hoisin sauce

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon (adjust to taste) sriracha sauce

  • 1 head, leaves separated butter lettuce or iceberg lettuce

  • 1 cup, julienned carrots

  • 1/4 cup, chopped fresh cilantro

  • 1/3 cup, chopped roasted peanuts

Instructions
  • 1

    Wash and prepare the lettuce leaves by gently separating them from the head. Pat dry with paper towels and set aside.

  • 2

    Prepare all vegetables: mince 3 cloves of garlic, grate 1 tablespoon of ginger, dice 1 red bell pepper, chop 8 ounces of water chestnuts, slice 4 green onions, julienne 1 cup of carrots, and chop 1/4 cup of cilantro.

  • 3

    Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat.

  • 4

    Add the minced garlic and grated ginger to the hot oil and sauté for 30 seconds until fragrant.

  • 5

    Add 1 pound of ground chicken to the skillet and cook for about 5 minutes, breaking it up with a wooden spoon until no longer pink.

  • 6

    Add the diced red bell pepper and cook for 2 minutes until slightly softened.

  • 7

    Stir in the chopped water chestnuts and half of the sliced green onions, cooking for another minute.

  • 8

    In a small bowl, whisk together 3 tablespoons of hoisin sauce, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sriracha sauce.

  • 9

    Pour the sauce mixture over the chicken mixture and stir to combine. Cook for 2 minutes until the sauce thickens slightly and coats the chicken mixture.

  • 10

    Remove from heat and stir in half of the chopped cilantro.

  • 11

    To serve, spoon the chicken mixture onto individual lettuce leaves, top with julienned carrots, remaining green onions, remaining cilantro, and chopped peanuts.

Nutrition Information (per serving)
320
Calories
26g
Protein
15g
Carbs
18g
Fat
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