Chicken Lettuce Cups
Chicken Lettuce Cups
Ingredients
- 1 butterhead lettuce
- 1 tablespoon neutral oil
- 500 g lean ground chicken
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1/2 tablespoon ginger, minced
- 1/3 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sriracha or chili sauce, optional
- 1 can whole water chestnuts, 8oz, drained and diced
- 3 green onions, green part only, chopped
- 1 teaspoon sesame oil
Instructions
- 1
Separate, wash, and thoroughly dry the butterhead lettuce leaves. Set them aside.
⏱️ 5 min
- 2
Heat the neutral oil in a large pan or wok over medium-high heat.
⏱️ 1 min
- 3
Add the lean ground chicken to the hot pan. Cook until it is browned, breaking it apart with a spoon or spatula as it cooks. This should take about 3 to 5 minutes.
⏱️ 5 min
- 4
Add the diced yellow onion, minced garlic, and minced ginger to the pan with the chicken. Sauté until the mixture is fragrant and the onion begins to soften, which will take approximately 1 to 2 minutes.
⏱️ 2 min
- 5
Stir in the hoisin sauce, soy sauce, rice wine vinegar, and sriracha or chili sauce (if using). Mix well to combine all ingredients and cook for another 1 to 2 minutes, allowing the flavors to meld.
⏱️ 2 min
- 6
Add the drained and diced water chestnuts and the chopped green onions (green parts only) to the pan. Cook for 1 to 2 minutes, just until they are heated through.
⏱️ 2 min
- 7
Remove the pan from the heat and stir in the sesame oil.
⏱️ 1 min
- 8
Spoon the warm chicken filling into the prepared lettuce cups and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Lettuce Cups
- 1 butterhead lettuce
- 1 tablespoon neutral oil
- 500 g lean ground chicken
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1/2 tablespoon ginger, minced
- 1/3 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sriracha or chili sauce, optional
- 1 can whole water chestnuts, 8oz, drained and diced
- 3 green onions, green part only, chopped
- 1 teaspoon sesame oil
Instructions
- 1
Separate, wash, and thoroughly dry the butterhead lettuce leaves. Set them aside.
⏱️ 5 min - 2
Heat the neutral oil in a large pan or wok over medium-high heat.
⏱️ 1 min - 3
Add the lean ground chicken to the hot pan. Cook until it is browned, breaking it apart with a spoon or spatula as it cooks. This should take about 3 to 5 minutes.
⏱️ 5 min - 4
Add the diced yellow onion, minced garlic, and minced ginger to the pan with the chicken. Sauté until the mixture is fragrant and the onion begins to soften, which will take approximately 1 to 2 minutes.
⏱️ 2 min - 5
Stir in the hoisin sauce, soy sauce, rice wine vinegar, and sriracha or chili sauce (if using). Mix well to combine all ingredients and cook for another 1 to 2 minutes, allowing the flavors to meld.
⏱️ 2 min - 6
Add the drained and diced water chestnuts and the chopped green onions (green parts only) to the pan. Cook for 1 to 2 minutes, just until they are heated through.
⏱️ 2 min - 7
Remove the pan from the heat and stir in the sesame oil.
⏱️ 1 min - 8
Spoon the warm chicken filling into the prepared lettuce cups and serve immediately.
⏱️ 2 min