Quick and easy, these Asian Lettuce Wraps are also delicious! A perfect appetizer, or even a main dish when paired with rice, these lettuce cups can be on your table in less than 20 minutes! Packed with flavor, these are a definite crowd pleaser!
The first time I ever made these was about 10 years ago while visiting my parents for Christmas. I think we had them with a beef and broccoli stir fry. They have been on my list of things to make in the time since then, and I just got around to making them again a couple weeks ago. I definitely won't be waiting as long to make these again.
These lettuce wraps can be an appetizer or a main dish. These wraps only take about 15 or 20 minutes to make, It's also an easy recipe to double or to change up to fit your needs. You can also make the chicken mixture and the sauce ahead of time and just heat them in your frying pan when you are ready to eat them.
This recipe is so simple and easy to make. Cook up your chicken, dice it as well as your vegetables, and stir fry it in the sauce. That's it! It's delicious and makes for a quick, easy dinner!
Filling
8 chicken tenders or 2 boneless skinless chicken breasts
sesame oil
1 cup water chestnuts
1 1/2 cups mushrooms
1 small onion
Dice the chicken tenders and sauté in sesame oil (can use olive oil if you don't have sesame oil on hand) until cooked through. While chicken is cooking mince the water chestnuts, mushrooms and onion. I do this in a food processor. Once the chicken is fully cooked, mince the chicken into small pea size pieces as well. Combine the mushroom, onion, and water chestnut mixture with the minced chicken.
Make the sauce:
Stir Fry Sauce
4 tablespoons soy sauce
4 tablespoons brown sugar
1 teaspoon rice wine vinegar
1 clove garlic, minced
2 tablespoons hoisin sauce
Combine the stir fry sauce ingredients, pour over the chicken and mushroom mixture and stir until evenly coated.
Heat mixture in a large frying pan for about 5-10 minutes.
Serve in iceberg lettuce cups. Serves 6
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