Rice Free Hoisin Chicken Lettuce Wraps

Total time35 min

Prep time20 min

Cook time15 min

4.7

(30)

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Ingredients

4 servings

For the sauce

3 tbsp hoisin sauce
2 tbsp soy sauce
1 tbsp rice vinegar
Chef's tip
For each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned 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)

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 5–6 minutes, until no pink remains and the meat is cooked through to 165°F (74°C).

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