Ingredients
Scale
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1/2 cup chopped water chestnuts
- 1/2 cup chopped green onions
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 head of iceberg lettuce, leaves separated
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- Step 2: Add water chestnuts and green onions to the skillet with the cooked chicken. Cook for another 2-3 minutes, stirring occasionally, until the green onions are slightly softened.
- Step 3: In a small bowl, whisk together soy sauce, hoisin sauce, and rice vinegar.
- Step 4: Pour the sauce mixture over the chicken and vegetable mixture in the skillet. Stir well to combine and cook for another 1-2 minutes, allowing the sauce to thicken slightly.
- Step 5: Spoon the chicken mixture into the center of each lettuce leaf.
Notes
- Store leftover chicken filling in an airtight container in the refrigerator for up to 3 days.
- Reheat the chicken filling in a skillet over medium heat, adding a splash of water if needed to prevent drying.
- Garnish your lettuce wraps with toasted sesame seeds or chopped peanuts for added texture and flavor.
- For extra flavor, lightly brown the ground chicken with a pinch of ginger and garlic powder before adding other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American