Asian Chicken Lettuce Wraps
(from 226-2tone’s recipe box)
Serves 4
For best results, use ground chicken made from a mix of light and dark meat.
Source: Cook's Country June/July 2006 (CC collection) (from RecipeThing user Bethany)
Ingredients
- 1 head iceberg lettuce
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons water
- 5 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 2 teaspoons peanut oil or vegetable oil, plus 2 tablespoons peanut oil or vegetable oil
- 1 pound ground chicken
- 1 red bell pepper, diced
- 1 (8-oz) can water chestnuts, drained and finely chopped
- 5 scallions, chopped
Directions
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Remove 8 large, bowl-shaped leaves from head of lettuce; reserve remaining lettuce for another use. Whisk hoisin sauce, soy sauce, and water together in measuring cup. Combine garlic, ginger, and 2 teaspoons oil in small bowl.
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Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken, stirring to break up clumps, until just cooked through, about 3 minutes. Season with salt and pepper and transfer to bowl.
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Add remaining tablespoon oil to skillet and heat until just smoking. Add bell pepper, water chestnuts, and scallions and cook until peppers soften, about 3 minutes. Clear center of skillet, add garlic mixture, and cook until fragrant, about 30 seconds. Add chicken and sauce and stir until thickened, about 30 seconds. Spoon mixture into lettuce leaves and serve.