Chinese Chicken Lettuce Wraps
These Chinese Chicken Lettuce Wraps combine tender chicken, crisp vegetables, and a savory hoisin sauce in cool Bibb lettuce leaves. An easy, fresh dinner or appetizer.
Ingredients
For the Chicken
- 8 ounces boneless skinless chicken breasts small dice
- 1 tablespoon low-sodium soy
- 1 tablespoon dry sherry
- 1 teaspoon cornstarch
The Vegetables
- 1 teaspoon minced fresh garlic
- 1 teaspoon minced fresh ginger
- ½ of a large red bell pepper julienned and then sliced across into about 2-inch pieces
- 1 large carrot cut into 2-inch pieces and then julienned
- ½ can sliced bamboo shoots rinsed, drained and julienned
- 1 - 2 tablespoons grapeseed or other neutral oil
For the Sauce
- ½ cup Hoisin
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon Sambel Oelek or to taste
- 1 teaspoon black bean sauce
- ½ teaspoon Shirrachi or to taste
- ½ lime juiced
For the Toppings
- 2-3 green onions thinly sliced (green part only)
- ½ cup cilantro leaves
- ¼ cup toasted-salted chopped peanuts or cashews
- Lime wedges
- Cleaned Bibb lettuce or the tops of Romaine lettuce
Instructions
Marinate the chicken.
- In a medium bowl, combine the low-sodium soy sauce, dry sherry, and cornstarch. Add the diced chicken and toss well to coat. Set it aside at room temperature while you prepare the vegetables, sauce, and toppings.
Prepare the vegetables and toppings.
- Mince the garlic and ginger. Cut the red bell pepper and carrot into thin, bite-size strips, then rinse, drain, and julienne the bamboo shoots. Thinly slice the green parts of the onions, pick the cilantro leaves, and chop the nuts. Separate and wash the Bibb lettuce leaves, or use the tender tops of romaine leaves, stopping at the firm rib.
Make the sauce.
- n a small bowl, stir together the hoisin, low-sodium soy sauce, rice wine vinegar, sambal oelek, black bean sauce, Sriracha, and lime juice. Taste and adjust the heat to your liking.
Cook the chicken.
- Heat a small amount of oil in a wok or large sauté pan over medium-high heat. Add the chicken in an even layer and stir-fry until cooked through, about 2 to 3 minutes. Remove it to a bowl, then carefully wipe the wok clean.
Cook the vegetables.
- Add a little more oil to the wok, then add the garlic, ginger, red bell pepper, and carrot. Stir-fry for about 2 minutes, until the vegetables are crisp-tender and fragrant.
Finish the filling.
- Return the chicken to the wok along with the bamboo shoots. Pour in the sauce and toss until everything is evenly coated and hot. Turn off the heat and let the filling sit for about 5 minutes so it is warm, but not too hot for the lettuce leaves.
Serve
- Spoon the filling into one or two Bibb lettuce leaves. Top with green onion, cilantro, and peanuts or cashews, then serve with lime wedges alongside. Fold and eat taco-style.
Nutrition
Serving: 1servingCalories: 274kcalCarbohydrates: 25gProtein: 23gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 42mgSodium: 994mgFiber: 4g
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