chicken lettuce wraps
- Author: Salt & Share
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4-6 wraps
- Category: Appetizers
- Cuisine: Chinese
Chicken Filling
- 2 tablespoons olive oil, divided
- 2 lbs ground chicken breast
- 2–5 oz cans water chestnuts, drained and chopped
- 1 cup mushrooms, finely chopped
- 1 tablespoon chili oil (or more for a spicer dish)
- 2 heads iceberg lettuce
- ½ cup scallions, chopped
- Rice sticks, cooked in oil
Sauce
- ½ cup rice vinegar
- ½ cup rice wine
- 1 cup low sodium soy sauce
- 2 tablespoons sesame oil
- 6 tablespoons garlic, minced
- 4 tablespoons ginger, minced
- Heat olive oil in pan. Add chicken and cook, breaking up into small crumbles as it browns. Remove from pan. Heat additional T of olive oil and add mushrooms and water chestnuts. Cook for 2 minutes. Add chicken back to pan. Add approximately one cup of sauce to pan to coat chicken. Continue to heat briefly. Add scallions and drizzle mixture with chili oil. Remove from heat.
- Separate lettuce from head into pieces. Place approximately ¼ – ⅓ cup of chicken mixture onto each piece of lettuce. Drizzle with remaining sauce. Garnish with cooked rice sticks.