Asian Chicken Lettuce Wraps
These Asian chicken lettuce wraps are tucked with savory chicken, crisp veggies, and a tangy, umami sauce. They make for a light dinner, a satisfying appetizer, or a fun family meal. Similar to P.F. Chang’s Lettuce Wraps, but even better, in my opinion!
Ingredients
For the Sauce
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
For the Wraps
- 2 tablespoons olive oil
- 1 pound ground chicken
- ½ yellow onion, finely diced
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1 (8 ounce) can water chesnuts, drained and diced
- 1 small red bell pepper, finely diced
- 1 head butter, bibb, or iceberg lettuce, leaves separated and washed
- 2 green onions, thinly sliced (for garnish)
- 2 tablespoons chopped peanuts (for garnish)
Instructions
- In a small bowl, whisk together the sauce ingredients until well combined. Set aside.
- Heat the olive oil in a large pan over medium heat. Once hot, add the ground chicken, onion, ginger, and garlic. Break the chicken apart as it cooks with a spatula, until the chicken is no longer pink and onion is translucent, 6-10 minutes.
- Add the water chestnuts and peppers to the pan. Cook until peppers are slightly soft.
- Reduce the heat to low and stir in the sauce. Simmer for 2–3 minutes, stirring occasionally.
- Take a large lettuce leaf and spoon some of the chicken mixture onto the center of the leaf. Garnish with green onions and peanuts. Serve immediately.