Chinese by KitchenFeed
Chicken Lettuce Wraps
Prep 30 min
Cook 15 min
Total 45 min
Serves 4 Steps
Step-by-step
1 If using iceberg, cut off the stem and remove the inner core without cutting through the head. 2 Discard ragged outer leaves and soak the head in a bowl of cold water. 3 Gently pull the leaves apart and dry them on paper towels; halve any large leaves. 4 Chill the lettuce cups until ready to serve. 5 Heat the oil in a large sauté pan over medium heat. 6 Add the onion and ginger and cook, stirring often, until soft, 4 to 5 minutes. 7 Add the garlic and cook 1 minute more. 8 Add the ground chicken and raise the heat to high. 9 Cook, breaking up the meat with a wooden spoon, until partially cooked, about 3 minutes. 10 Stir in the soy sauce, fish sauce, brown sugar, lime zest, lime juice, and red pepper flakes. 11 Cook, stirring frequently, until the chicken is cooked through, 5 to 6 minutes. 12 Remove from the heat and stir in the scallions, cilantro, mint, and nuts. 13 Taste and adjust the seasoning. 14 Spoon the filling into lettuce cups and serve with the optional garnishes. Notes Stovetop only — no oven needed. Use ground chicken with a mix of light and dark meat; all-breast meat cooks up dry. Butter lettuce skips the soaking step since leaves separate easily. Cashews and peanuts are interchangeable. The filling freezes up to 3 months; reheat on the stovetop or in the microwave.
Photo: A Healthier Michigan from Detroit, United States · Wikimedia Commons · CC BY-SA 2.0
Source: Once Upon a Chef
