Chicken Lettuce Wraps

Name: Chicken Lettuce Wraps
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3 1/2 tbsp. canola oil, divided; 2 3.5-ounce containers shiitake mushrooms, stems removed and chopped; Kosher salt and pepper; 1 1/4 lb. boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces; 2 cloves garlic, finely chopped; 1 tsp. grated ginger; 1/4 c. hoisin sauce; 1 tbsp. low-sodium soy sauce; 1 tsp. rice vinegar; 1 tsp. sriracha; 1/2 tsp. toasted sesame oil; 1 8-ounce can sliced water chestnuts, drained and finely chopped; 4 scallions, finely chopped, dark green parts reserved for topping; Toasted sesame seeds, for sprinkling; 1 small head butter lettuce, leaves separated

This will be your family's new favorite.

By Joy ChoPublished: Jun 16, 2023

2 Ratings

mike garten

Yields:

4 serving(s)

Total Time:

30 mins

Jump to recipe

This one-pan meal combines chicken thighs, shiitake mushrooms and water chestnuts in a delicious hoisin-based sauce for a super-satisfying blend of flavors and textures in each lettuce-wrapped bite.

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Ingredients

3 1/2 Tbsp.
canola oil, divided
2
3.5-ounce containers shiitake mushrooms, stems removed and chopped
Kosher salt and pepper
1 1/4 lb.
boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
2
cloves garlic, finely chopped
1 tsp.
grated ginger
1/4 cup
hoisin sauce
1 Tbsp.
low-sodium soy sauce
1 tsp.
rice vinegar
1 tsp.
sriracha
1/2 tsp.
toasted sesame oil
1
8-ounce can sliced water chestnuts, drained and finely chopped
4
scallions, finely chopped, dark green parts reserved for topping
Toasted sesame seeds, for sprinkling
1
small head butter lettuce, leaves separated

Directions

1. Step 1Heat 2 tablespoons canola oil in large skillet on medium-high. Add mushrooms, season with 1/4 teaspoon each salt and pepper, and cook, stirring occasionally, until golden brown, 4 to 5 minutes. Transfer to plate.
2. Step 2In same skillet, heat remaining 1 1/2 tablespoons canola oil on medium-high. Add chicken in single layer, then season with 1/4 teaspoon each salt and pepper. Cook undisturbed until golden brown, 3 to 4 minutes. Turn, stir in garlic and ginger, and then cook, turning once or twice more and gently breaking up chicken, until cooked through, 2 to 3 minutes.
3. Step 3Meanwhile, in small bowl, stir together hoisin, soy sauce, vinegar, sriracha, and sesame oil.
4. Step 4Add sauce to pan and stir until coated. Remove from heat, then fold in water chestnuts, scallions (white and light green parts), and mushrooms, scraping up browned bits. Sprinkle with reserved scallion greens and sesame seeds. Spoon into lettuce leaves and serve immediately.

NUTRITIONAL INFORMATION (per serving): About 370 cal, 20 g fat (2.5 g sat), 134 mg chol, 827 mg sodium, 17 g carb, 4 g fiber, 7.5 g sugar (5 g added sugar), 31 g pro

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