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Copycat Chicken Lettuce Wraps

DinnerAsianChicken

Time: 20 minutes

Yield: 4 servings

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About

You don’t need to go to your favorite Asian restaurant for some delicious lettuce wraps! These Copycat Chicken Lettuce Wraps are full of robust flavors and served on a crunchy lettuce leaf. The chicken mixture derives its savoriness from soy sauce, sesame oil, hoisin sauce, and rice vinegar. Each bite has a variety of textures from the chicken, the chopped veggies, and the fresh lettuce. Make Copycat Chicken Lettuce Wraps for a yummy appetizer, or even as a main course!

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Ingredients

  • 3 tablespoons hoisin sauce, plus more, to taste
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch, optional
  • 2 teaspoons vegetable oil, divided
  • 1 pound ground chicken
  • 1 (8-ounce) carton white button or cremini mushrooms, finely chopped
  • onions, optional, to taste, finely diced,
  • bell peppers, optional, to taste, finely diced
  • carrots, optional, to taste, grated or finely diced
  • 1 (8-ounce) can water chestnuts, drained and finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, peeled and minced
  • 1/2 cup scallions, thinly sliced, divided
  • 2 small heads butter lettuce, leaves separated, rinsed and dried
  • red pepper flakes or hot sauce, optional, to taste, for serving

Directions

Step 1 -Whisk together 3 tablespoons of the hoisin sauce, the soy sauce, the rice vinegar, and the sesame oil in a small bowl. To make the sauce more thick and glossy, optionally whisk in the cornstarch.

Step 2 -Heat 1 teaspoon of the vegetable oil in a large skillet over medium heat until the oil starts to shimmer.

Step 3 -Add the ground chicken and cook until it is no longer pink, about 7-8 minutes. Make sure to break the chicken up into small pieces while you are cooking it.

Step 4 -Move the cooked chicken to a clean bowl and set it aside.

Step 5 -Heat the remaining 1 teaspoon of the vegetable oil in the same pan until the oil starts to shimmer.

Step 6 -Add the mushrooms, the onions, the bell peppers, and the carrots.

Step 7 -Cook the vegetables, stirring occasionally, until tender, about 4-5 minutes.

Step 8 -Add the water chestnuts, the garlic, and the ginger, and cook, about 30 seconds.

Step 9 -Return the cooked chicken to the pan with the vegetables and add 1/4 cup of the scallions.

Step 10 -Add the sauce and cook, stirring occasionally, until bubbling and warmed, about 30-60 seconds.

Step 11 -Taste and add the extra hoisin sauce, as needed.

Step 12 -Place a large spoonful of the chicken mixture onto the middle of each of the lettuce leaves and top with the remaining scallions and the red pepper flakes.

Step 13 -Gently roll or fold the lettuce to enclose the mixture without cracking the lettuce.

Step 14 -Serve!

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