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chicken lettuce wraps

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Chicken Lettuce Wraps

Better (and faster!) than takeout, these chicken lettuce wraps combine diced chicken and veggies in a quick garlicky soy and ginger sauce.

Ingredients :
  • 1 tablespoon cornstarch
  • 3 boneless skinless chicken breasts diced
  • 1 tablespoon olive oil
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic minced
  • 2 green onions sliced, whites & greens separated
  • 8 ounces water chestnuts 1 can, drained and chopped
  • ¼ cup diced red bell pepper
  • 1 head butterleaf lettuce or iceberg lettuce, for serving
  • toppings as desired
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce plus extra for serving
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch
  • ½ teaspoon toasted sesame oil
Directions :
  1. Combine diced chicken with cornstarch. Refrigerate while you prepare the rest of the ingredients.
  2. Combine all sauce ingredients and set aside.
  3. Heat olive oil in a pan over medium heat. Add ginger, garlic and the whites of the green onions and cook until fragrant, about 2 minutes.
  4. Add chicken and cook until almost cooked through, about 3-4 minutes. Add water chestnuts, bell pepper and sauce. Simmer 2-3 minutes or until chicken is cooked through.
  5. To serve, place a scoop of the warm chicken filling in a lettuce leaf. Add desired toppings and drizzle with a little bit of hoisin sauce.

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