Name: Chicken Lettuce Wraps
Ingredients: 2 tablespoons vegetable oil; 8 ounces cremini or shiitake mushrooms, stems removed and finely chopped; 2 tablespoons fresh ginger, finely minced; 5 to 6 garlic cloves, finely minced; 1-1/2 pounds boneless, skinless chicken, preferably a mix of breast and thighs, or 1-1/2 pounds ground chicken; Kosher salt and freshly ground black pepper; 1/4 cup Thai sweet chili; 1/4 cup hoisin sauce; 2 tablespoons Sriracha; 3 tablespoons light soy sauce; 2 teaspoons toasted sesame oil; 3 tablespoons rice wine vinegar; 1 tablespoon mirin; 1 tablespoon oyster sauce; 1 tablespoon light brown sugar; 1 head butter lettuce, leaves separated; 1 red pepper, thinly sliced into matchsticks; 2 carrots, peeled, halved and thinly sliced into matchsticks; 1 bunch of green onions, thinly sliced; 1/4 cup cilantro leaves, picked from the stem but left whole; 1 jalapeno, thinly sliced; 3 limes, quartered

Description

The most perfect Asian lettuce wraps around! Made with chicken breast and a flavorful hoisin sauce for a low-carb option for dinner.

Ingredients

Scale

2 tablespoons vegetable oil
8 ounces cremini or shiitake mushrooms, stems removed and finely chopped
2 tablespoons fresh ginger, finely minced
5 to 6 garlic cloves, finely minced
1–1/2 pounds boneless, skinless chicken, preferably a mix of breast and thighs, or 1–1/2 pounds ground chicken
Kosher salt and freshly ground black pepper

SAUCE:

1/4 cup Thai sweet chili
1/4 cup hoisin sauce
2 tablespoons Sriracha
3 tablespoons light soy sauce
2 teaspoons toasted sesame oil
3 tablespoons rice wine vinegar
1 tablespoon mirin
1 tablespoon oyster sauce
1 tablespoon light brown sugar

ACCOUTREMENTS:

1 head butter lettuce, leaves separated
1 red pepper, thinly sliced into matchsticks
2 carrots, peeled, halved and thinly sliced into matchsticks
1 bunch of green onions, thinly sliced
1/4 cup cilantro leaves, picked from the stem but left whole
1 jalapeno, thinly sliced
3 limes, quartered

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Instructions

Heat one tablespoon of the vegetable oil in a large skillet over medium-high heat. When hot, add the chopped mushrooms and allow to cook, stirring occasionally, for 5 to 6 minutes; season with salt and pepper once the mushrooms have begun to release some moisture. Add the ginger and garlic and cook until softened and fragrant, 1 minute more. Cut the chicken into small, bite-sized pieces. Reduce the heat to medium and add the second tablespoon of vegetable oil. Add the chicken to the mushrooms and season generously with salt and pepper, stirring to coat. Cook, stirring occasionally, for 9 to 11 minutes, until the chicken is cooked through. Remove from the skillet to a large cutting board, and chop the chicken into smaller pieces (no need to do this if using ground chicken).
Combine all of the sauce ingredients in a small bowl; return the chicken to the skillet and add the sauce. Allow to simmer for 2 to 3 minutes, until the mixture is combined and heated through.
Serve the chicken and sauce in the lettuce cups with the red pepper, carrots, green onions, cilantro, jalapenos and limes on the side.

Category: Asian, Chicken, Make-It-Quick