Recipe Thursday: Chicken Lettuce Wraps

 

I found this recipe on my favorite recipe website Tasty Kitchen. It is from sweetpeachef (I used her photo) and let me tell you, this is a good one. It takes longer to eat than it does to make and my kids love it so much I have to double it for our family of 5!

Chicken Lettuce Wraps

• 10 leaves Bibb, Iceberg Or Romaine Lettuce
• 1 Tablespoon Sesame Oil
• 1 pound Ground Chicken Breast
• 1 whole White Onion, Chopped
• 3 cloves Garlic, Minced
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Hoisin Sauce
• 2 teaspoons Fresh Ginger, Minced
• 2 teaspoons Rice Wine Vinegar
• ½ teaspoons Red Pepper Flakes
• 8 ounces, weight (1 Can) Water Chestnuts, Chopped
• 3 whole Green Onions, Chopped

Wash lettuce leaves, drain and set aside. Leave them whole. You may cut out the spine if you prefer, though this is not necessary. If you have little ones eating this, the lettuce can be difficult to manage, so try it on flour tortillas, it is really good as well.
Heat olive oil over medium-high heat in a large skillet. Add the chicken and cook for 5 minutes, breaking up the meat into small pieces. Add the onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and red pepper flakes. Cook until the meat is well browned and the onions are translucent.
Add water chestnuts and green onions and cook for 1 minute longer, just until well mixed.
Spoon meat mixture onto lettuce leaves and enjoy!

I serve this with rice and steamed sugar snap peas and we never have leftovers :)