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Asian Chicken Lettuce Wraps Recipe

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This recipe for Asian Chicken Lettuce Wraps, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Breakstone
Added: Monday, July 7, 2008


1 head iceberg lettuce
3 tbsp. hoisin sauce
2 tbsp. water
2 tbsp. soy sauce
5 garlic cloves, minced
2 tsp. grated fresh ginger
2 tsp. plus 2 tbsp. peanut or vegetable oil
1 pound ground chicken
1 red bell pepper, seeded and diced
1 (8-oz) can water chestnuts, drained and chopped fine
5 scallions, chopped
salt and pepper

Remove 8 large, bowl shaper leaves from head of lettuce. Reserve remaining lettuce for another use. Whisk hoisin sauce, soy sauce, and water together in measuring cup. Combine garlic, ginger, and 2 tsp. oil in small bowl.

Heat 1 tbsp. oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken, stirring to break up clumps, until just cooked through, about 3 minutes. Season with salt and pepper and transfer to bowl.

Add remaining tbsp. oil to skillet and heat until just smoking. Add bell pepper, water chestnuts, and scallions and cook until pepper softens, about 3 minutes. Clear center of skillet, add garlic mixture, and cook until fragrant, about 30 seconds. Add chicken and sauce and stir until thickened, about 30 seconds. Spoon mixture into lettuce leaves and serve.




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