Description
This meal is very easy to make and is perfect to serve as an entree, or as an appetizer. It is bursting with flavor and loaded with crunch.
Ingredients
Units
Scale
- Ingredients:
- 2 tablespoons grape seed oil, or coconut oil
- 1 pound ground chicken or turkey
- 1 onion, chopped
- 3 inches fresh ginger, peeled, chopped or grated
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 teaspoons chili garlic sauce
- 2 teaspoons sriracha sauce (optional)
- 2 tablespoons plum sauce
- 8 ounce can sliced water chestnuts, drained, sliced into strips
- 1/4 cup filtered water
- 2 tablespoons fresh cilantro, chopped (reserve some for garnish)
- 4 green onions, chopped
- 2 cups shredded white cabbage (I bought mine pre-shredded at the grocery store)
- 1 cup shredded carrots (I bought mine pre-shredded at the grocery store)
- 2 teaspoons cornstarch + a few tablespoons filtered water
- 1/2 teaspoon sesame oil
- FOR THE DIPPING SAUCE:
- 1/4 cup sweet chili sauce + filtered water
- FOR SERVING:
- 12 to 16 leaves from a head of Boston Butter Lettuce
- 1/4 cup roasted peanuts, roughly chopped
- Lime wedges
- Chopped cilantro
Instructions
- Heat a wok or a large, high-rimmed skillet over medium-high heat and heat the grape seed oil, tilting the wok to spread the oil onto the sides.
- Once the oil is hot add the ground chicken, breaking it up. Cook until it is thoroughly browned, about 5 minutes.
- Add the onions, garlic, and ginger. Sauté for 5 minutes or until the onions are translucent.
- Add the soy sauce, hoisin sauce, chili garlic sauce, sriracha sauce (optional), and plum sauce. Stir to combine and sauté for 3 minutes. Add the ¼ cup filtered water and sauté for 3 minutes, or until most of the water has evaporated.
- Add the sliced chestnuts, cilantro, green onion, shredded carrots, and shredded cabbage. Sauté for 3 minutes.
- In a small bowl whisk together the 2 teaspoons of cornstarch and a little bit of water until smooth. Add the mixture to the chicken. Stir to combine and allow to cook for 3 to 4 minutes, or until the sauce has thickened.
- Remove from heat and stir in the sesame oil.
- FOR THE DIPPING SAUCE:
- In a small bowl mix together ¼ cup sweet chili sauce, and a little bit of filtered water just until the consistency is pourable. I would suggest adding a tablespoon at a time.
- Transfer to a small serving bowl and set aside.
- FOR SERVING:
- Place as many butter lettuce leaves on a platter as you plan to use. Place the chicken mixture in a separate bowl with a spoon. Place the dipping sauce, chopped peanuts and cilantro in separate bowls with spoons so guests can top their lettuce wraps as desired.
- Just before eating, assemble your lettuce wrap by placing a tablespoon or two of the chicken mixture into a lettuce leaf. Top with dipping sauce, a squeeze of lime, chopped peanuts, and cilantro as desired. Fold the lettuce leaf around the chicken mixture, similar to a taco and eat immediately.
- Store leftovers in separate containers for up to 4 to 5 days.
Notes
You can usually find the soy sauce, hoisin sauce, sriracha sauce, chili garlic sauce, plum sauce, sesame oil, and sweet chili sauce in the Asian section at your local grocery store. If you can’t find them there I suggest trying an Asian grocery store, or buying them online.
This recipe is a medium spice that gently builds as you are eating it. If you don’t want it to be spicy you can cut back on the sriracha sauce or omit it completely. The chili garlic sauce also has a little spice to it
