Chicken Lettuce Wraps

Inspired by the popular appetizer, these Chicken Lettuce Wraps make a quick and delicious meal that's chock-full of flavor. Cook ground chicken in an easy stir-fry sauce, then serve in cool lettuce cups with a zippy red dipping sauce.

Course Appetizer

Cuisine Asian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 422kcal

Author Meggan Hill

Ingredients

For the sauce:

1/4 cup honey
1/4 cup rice vinegar or white vinegar
1/4 cup soy sauce
2 tablespoons fresh ginger grated (see note 1)
2 tablespoons Sriracha optional
2 teaspoons sesame oil
teaspoon Salt and freshly ground black pepper

For the chicken:

1 tablespoon olive oil
1 onion peeled and diced
2 cloves garlic minced
1 pound ground chicken or ground turkey
8 ounces sliced water chestnuts drained and diced
4 green onions thinly sliced

For the dipping sauce and serving:

1/4 cup Dijon Mustard
1/4 cup honey
1/4 cup chili garlic sauce or sriracha (see note 2)
1 head butter lettuce separated into leaves

US Customary - Metric

Instructions

To make the sauce:

In a small saucepan combine honey, rice vinegar, soy sauce, ginger, Sriracha, and sesame oil. Bring to a boil and simmer while preparing the chicken, about 10 minutes. Season to taste with salt and pepper.

To make the chicken:

Meanwhile, In a large skillet over medium-high heat, heat olive oil until shimmering. Add onion and cook until softened, about 3 to 5 minutes. Stir in garlic until fragrant, about 30 seconds.
Add chicken and stir, breaking up with a spoon, until browned, about 3 to 5 minutes. Stir in chestnuts and green onion and cook until tender, about 1-2 minutes. Pour sauce over chicken and stir to combine.

To make the dipping sauce and serve:

While the chicken is cooking, add dijon mustard, honey, and chili garlic paste in a small bowl and whisk to combine.
To serve, spoon several tablespoons of the chicken mixture into the center of the lettuce leaf. Serve with the dipping sauce.

Notes

Ginger: Store the whole root ginger in the freezer (peeled or unpeeled) for up to 4 months and grate it as needed using a box grater or microplane grater. To peel the ginger, scrape of the skin with the tip of a spoon or a vegetable peeler.
Chili garlic sauce: Also known as Sambal Oelek, this Indonesian condiment has a sweet and spicy taste that infuses the dipping sauce with flavor. Huy Fong and Lee Kum Kee are two brands that I trust.
Yield: This recipe makes 4 appetizer-sized servings (2-3 lettuce wraps each) or 2 entree-sized servings (4-6 lettuce wraps each).
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition