Chinese · Lunch
Chicken Lettuce Wrap
Ground chicken stir-fried with garlic, ginger and scallion, seasoned with hoisin, soy sauce and rice vinegar, then spooned warm into crisp lettuce cups. Finished with sesame oil, crushed peanuts and shredded carrot for crunch and served as hand-held wraps.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
41.2gProtein
26.4gFat
20.8gCarbs
10.9gSugar
3.1gFiber
1380mgSodium
178mgChol
6.1gSat Fat
730mgPotassium
75mgCalcium
3.1mgIron
0.5mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Mince garlic and ginger, dice water chestnuts, grate carrot, slice scallion, crush peanuts, then wash and separate lettuce into cups.
2
Sauté
Heat vegetable oil in a wok over medium-high heat, add garlic and ginger, stir 30 seconds until fragrant and starting to color.
3
Sear
Add ground chicken to the wok, breaking it up, and cook over medium-high heat 5 to 6 minutes until lightly browned and cooked through.
4
Build
Stir in hoisin sauce, soy sauce, rice vinegar and white pepper with water chestnuts, cooking 2 minutes until glossy and well combined.
5
Plate
Spoon the warm chicken mixture into lettuce cups, scatter carrot, scallion and crushed peanuts on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground chicken
- 44 lettuce leaves (butter or iceberg, cupped)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 4 tbsp60ml hoisin sauce
- 2 tbsp30ml soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil
- 4 tbsp4 tbsp water chestnuts
- 4 tbsp4 tbsp carrot
- 22 scallion
- 2 tbsp2 tbsp peanuts
- 1/2 tsp1/2 tsp white pepper
