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Asian Chicken Lettuce Wraps
Asian Chicken Lettuce Wraps combine finely chopped chicken, red bell pepper, mushrooms, and scallions in a super flavorful sauce. Serve in fresh lettuce cups for a healthy meal.
Ingredients
Sauce
3 tablespoons soy sauce
1 tablespoon Hoisin sauce
1 tablespoon sesame oil
1 tablespoon sherry wine
2 tablespoon honey
2 teaspoons garlic chili sauce
1 teaspoon grated ginger
1 teaspoon grated fresh garlic
2 teaspoons cornstarch
Chicken wraps
1 1/2 pounds mixed boneless skinless chicken breasts and thighs
4 tablespoons peanut oil, divided
4-ounce package shiitake mushrooms, stems discarded and caps thinly sliced
1 bunch scallions, whites and tops sliced and separated
4 ounces red bell pepper sliced into short thin strips (about half of one large red bell pepper)
Toppings
4 ounces radishes or daikon sliced into small matchstick pieces*
1 cup dry roasted peanuts, coarsely chopped
2 heads Boston Bibb lettuce or Butter lettuce
Instructions
- IMPORTANT: The majority of this recipe is preparation with a short cooking time so make sure you have all ingredients prepped before you start to cook.
- Make the sauce in a small sauce pan by combining all ingredients and bring to a boil, then remove from heat and set aside.
- Trim the breasts and thighs of fat. Cut each piece into thin strips with a very sharp knife, rotate then cut the opposite way to form small pieces. Alternatively, you could cut into chunks and pulse a few times in a food processor. What you want are small pieces, not ground so I like to do it by hand so I can control the size. Set the cut chicken aside.
- In a heavy-duty wok over high heat, add two tablespoons of the oil and add the mushrooms. Cook in the hot oil until they start to brown, about 3-4 minutes.
- Add the scallion whites and red bell pepper strips and toss and cook one minute. Remove pan contents to a waiting bowl.
- Add the remaining two tablespoons of oil and once shimmering hot, add the chicken and immediately toss and scrape the bottom until no pink shows.
- Pour off and discard the liquid by pouring everything into a strainer. Place the chicken back in the pan and add the sauce and once hot and bubbly, add the cooked vegetables back in and toss.
- Heat just to bring to hot then remove from the burner.
- To serve, place open lettuce leaves on a platter and add drained spoonfuls of the chicken mixture into each lettuce leaf, then top with matchstick radish pieces, scallion greens and peanut pieces and serve.
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Notes
*The easiest way to prepare the radishes are to cut the top and bottom off then cut in half top to bottom. Lay the pieces cut down and with a sharp knife, cut half-moon slices. Then lay the half moon slices out like fanning a deck of cards and run the knife through again, sweeping through the pile. They don’t need to be perfect. Also if you prefer, a Daikon radish could be used, peeled, cut into slices then the slices into matchstick.
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