From Haley’s kitchen
Asian Chicken Lettuce Wraps
The oyster sauce and ginger do all the heavy lifting here, so don't skip them or water them down. Cook your chicken until it's just done, then everything else goes in at once to warm through without overcooking, which keeps the whole dish tasting bright instead of muddy.
Asian Chicken Lettuce Wraps
Yield: 2-4 peoplePrep: 20mCook: 10mTotal: 30m
Gather
Ingredients
- 1 pound ground chicken
- Lettuce leaf of choice You can use boston lettuce, butter lettuce, but I like to buy the large leafs that come in the clear box by the salad section.
- La Choy rice noodles in the can
- 2 teaspoons minced garlic
- 1 small onion diced
- 1/4 cup oyster sauce
- 2 Tablespoons soy sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon fresh grated ginger
- 2 teaspoons Sambal Olek ( or you can use siracha) Can be found at the store by soy sauce
- 1 8 oz can water chestnuts
- 4 green onions diced
- salt & pepper to taste
Let’s cook
Steps
- In a medium skillet cook the ground chicken over medium-high heat.
- Add 2 teaspoons of minced garlic. Toss until meat is fully cooked.
- Add your chopped onion, oyster sauce, soy sauce, rice vinegar, minced ginger, sambal olek (or siracha), chopped chest nuts and chopped green onions. Toss until heated through.
- Salt & Pepper to taste. In your lettuce leaf, pile as much mixture as you would like, top with rice noodles & ENJOY!
The Club
Did you make this?
Jake