Asian Chicken Lettuce Wraps

Name: Asian Chicken Lettuce Wraps
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 8 oz skinless (boneless chicken thighs, ground); 1/4 cup water chestnuts (chopped fine); 1/4 cup dried shiitake mushrooms (If you can’t find dried, fresh, chopped shiitake mushrooms will work); 1 tbsp reduced sodium soy sauce; 1/4 tsp dark soy sauce; 1/2 tsp oyster sauce; 1 1/2 tsp sesame oil; 1 tbsp rice wine or dry sherry; 1/2 tsp sugar; freshly ground white pepper (to taste); 2 cloves garlic (finely chopped); 6 iceberg lettuce leaves (rinsed (careful not to break)); 2 tbsp diced scallions; 4 tbsp hoisin sauce; 1/2 tsp chili sauce (I used Sriracha); 1 tbsp warm water

These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken, shiitake mushrooms and water chestnuts with a spicy hoisin dipping sauce.

⏱️ 50 menit 🔪 Persiapan: 10 menit 🔥 Masak: 40 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Skinnytaste

Bahan-bahan

6 porsi

8 oz skinless (boneless chicken thighs, ground)
1/4 cup water chestnuts (chopped fine)
1/4 cup dried shiitake mushrooms (If you can’t find dried, fresh, chopped shiitake mushrooms will work)
1 tbsp reduced sodium soy sauce
1/4 tsp dark soy sauce
1/2 tsp oyster sauce
1 1/2 tsp sesame oil
1 tbsp rice wine or dry sherry
1/2 tsp sugar
freshly ground white pepper (to taste)
2 cloves garlic (finely chopped)
6 iceberg lettuce leaves (rinsed (careful not to break))
2 tbsp diced scallions
4 tbsp hoisin sauce
1/2 tsp chili sauce (I used Sriracha)
1 tbsp warm water

Langkah-langkah

Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
Heat remaining sesame oil in a wok or large skillet over medium-high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.