Chicken Lettuce Hoisin Wraps (Printable Version)
Juicy ground chicken, crisp lettuce, and hoisin create vibrant, flavorful handheld bites ideal for easy sharing.
# Ingredients:
→ Sauce
01 -
3 to 5 tablespoons hoisin sauce
02 -
2 tablespoons soy sauce
03 -
2 tablespoons rice vinegar
04 -
1 teaspoon toasted sesame oil
05 -
1 teaspoon cornstarch (optional)
→ Filling
06 -
1 pound (450 g) ground chicken
07 -
2 teaspoons vegetable oil, divided
08 -
8 ounces (225 g) white button or cremini mushrooms, finely chopped
09 -
1 (8-ounce / 225 g) can water chestnuts, drained and finely chopped
10 -
Optional: finely diced onions
11 -
Optional: finely diced bell peppers
12 -
Optional: finely diced or grated carrots
13 -
3 cloves garlic, minced
14 -
1 tablespoon peeled and minced fresh ginger
15 -
1/2 cup (about 6) thinly sliced scallions, divided
→ Assembly
16 -
2 small heads Bibb or butter lettuce
→ Serving Options
17 -
Red pepper flakes
18 -
Sriracha hot sauce
# Steps:
01 -
In a small bowl, whisk together 3 tablespoons hoisin sauce, soy sauce, rice vinegar, and toasted sesame oil. For a glossy, thicker consistency, whisk in cornstarch if using. Set mixture aside near the cooktop.
02 -
Heat 1 teaspoon vegetable oil in a large skillet over medium heat until shimmering. Add ground chicken and cook, breaking up into small pieces, until completely cooked and no longer pink, about 7 to 8 minutes. Transfer the chicken to a clean bowl and set aside.
03 -
Add remaining 1 teaspoon vegetable oil to the same skillet. Add finely chopped mushrooms and any optional vegetables. Cook, stirring occasionally, until vegetables are tender, 4 to 5 minutes.
04 -
Stir in water chestnuts, minced garlic, and minced ginger. Sauté until aromatic, about 30 seconds.
05 -
Return the cooked chicken to the skillet and add half of the sliced scallions. Stir to combine.
06 -
Pour the prepared sauce over the mixture. Stir and cook until the sauce is bubbling and warmed through, 30 to 60 seconds.
07 -
Taste and add additional hoisin sauce if desired, according to preference.
08 -
Separate lettuce leaves and arrange on a serving platter. Provide small bowls of sriracha, red pepper flakes, and remaining sliced scallions. Serve chicken filling hot with lettuce leaves and condiments; spoon mixture into lettuce cups, garnish, and consume immediately.
# Notes:
01 -
The cooked chicken filling can be prepared up to four days in advance and refrigerated; reheat only the portion needed and add a splash of chicken broth if the mixture appears dry.