Ingredients
Scale
- 1 pound ground chicken
- 1 tablespoon vegetable oil
- 1/2 cup chopped water chestnuts, canned
- 1/2 cup chopped green onions
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 head of butter lettuce, leaves separated and washed
Instructions
- Step 1: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
- Step 2: Add the chopped water chestnuts and green onions to the skillet with the cooked chicken. Cook for 2-3 minutes, stirring occasionally, until the green onions are slightly softened.
- Step 3: In a small bowl, whisk together the hoisin sauce, soy sauce, and rice wine vinegar.
- Step 4: Pour the sauce mixture over the chicken and vegetable mixture in the skillet. Stir well to combine and coat everything evenly. Simmer for 5-7 minutes, allowing the sauce to thicken slightly.
- Step 5: Spoon the chicken mixture into the butter lettuce leaves. Serve immediately.
Notes
- Store leftover chicken filling separately from the lettuce in airtight containers in the refrigerator for up to 3 days.
- Reheat the chicken filling in a skillet over medium heat, adding a splash of water if needed, until warmed through.
- Garnish your lettuce wraps with a sprinkle of sesame seeds or chopped peanuts for added texture and flavor.
- For a richer flavor, try browning the ground chicken with a touch of sesame oil in addition to the vegetable oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American