Eosinophilic Esophagitis Friendly Hoisin Chicken Lettuce Wraps
Total time35 min
Prep time20 min
Cook time15 min
4.7(30)
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Learn more āIngredients
4 servings
For the sauce
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sriracha
- 1 tsp sugar
For the filling
- 1 tbsp vegetable oil
- 1 lb ground chicken
- 4 oz shiitake mushrooms, stems removed, caps finely diced
- 1 can (8 oz) water chestnuts, drained and finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 scallions, thinly sliced, white and green parts separated
For serving
- 1 head butter lettuce, leaves separated and washed
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp roasted peanuts, roughly chopped (optional)
Can be omittedpeanuts
Instructions
- 1
In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, sriracha, and sugar until smooth. Set aside.
- 2
Heat the vegetable oil in a large skillet or wok over high heat until shimmering. Add the ground chicken and cook, breaking it up with a spatula, for 5ā6 minutes, until no pink remains and the meat is cooked through to 165Ā°F (74Ā°C).
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