This is a staple in my Chinese Restaurant take out , I love it. It’s sort of on the “lighter” side of most Chinese main entrees. It is usually in the appetizer section of the menu.
It’s super easy but contains a lot of ingredients that you may not have in the house so some grocery shopping may be involved. I highly recommend this recipe for a lovely lunch or delicious dinner!! I didn’t even use salt or pepper because it had so very much flavor it didn’t even need it. I would taste for it though since everyone’s taste is a little different where salt and pepper is concerned.
This recipe literally cooked in less than 1/2 hour and it really was delicious. This is a dish the whole family may enjoy.
I like my chicken lettuce wraps in a bowl with lettuce , some rice and some Sriracha sauce. ( see pic of last nights dinner)
1 tablespoon olive oil
1 pound ground chicken or turkey–I prefer dark meat because I think it’s more flavorful use whatever you prefer
2 cloves garlic minced
app. 1 medium onion (yellow), diced
1/4 cup hoisin sauce
2 Tablespoons soy sauce –I use low sodium
1 Tablespoon rice wine vinegar
1/2 -1 tablespoon freshly grated ginger–you can use a full tablespoon if you really love ginger, it was fine with 1/2
*1 Tablespoon Sriracha, totally optional. This didn’t make it super spicy just gave it a little kick. You can use Sriracha on the table if you like.
1 8 oz. can whole water chestnuts, drained and coarsely chopped. I had sliced in the house and I just gave them a rough chop
2 green onions ( scallions) green and white, sliced thinly
*Kosher Salt and Freshly ground black pepper, to taste
1 head butter lettuce or large leafs of iceberg lettuce– either one is fine
Heat olive oil in a large saucepan over medium heat. Add ground meat and cook until browned, about 5 minutes. Make sure to crumble the meat as it cooks, drain any excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce , rice wine vinegar, ginger and Sriracha until onions have become translucent, a few minutes.
Stir in the chopped water chestnuts and green onions until tender, another few minutes. Now taste for salt and pepper, as I said I didn’t use any salt and pepper at all.
For serving, spoon meat into the center of a lettuce leaf.
If you’d like you can serve with hoisin sauce and sriracha on the side.
You can also add a vegetable if you like — frozen peas work well or bean sprouts, mushrooms or anything you’d like.