Chicken Lettuce Wraps

Moist chicken, aromatic vegetables, and crunchy water chestnuts, shimmering in a robust, sweet and sour glaze. Nestled into soft lettuce leaves and eaten by hand, these chicken lettuce wraps are one of mealtime’s greatest pleasures!

Course Appetizer, Main Course

Cuisine American, Asian

Diet Gluten Free

Keyword asian lettuce wraps, ground chicken, lettuce wraps, PF Changs

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 417kcal

Author Robin Miller

Equipment

Skillet

Ingredients

3 tablespoons soy sauce or tamari sauce for a gluten-free option
3 tablespoons hoisin sauce regular or gluten-free
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar regular or seasoned
1 tablespoon peanut butter creamy or chunky
1 tablespoon honey
2 teaspoons sweet chili sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon peanut oil or oil of choice
1 pound ground chicken
1/3 cup minced white onion
1 green bell pepper seeded and diced
8- ounce can water chestnuts drained and chopped
Salt and freshly ground black pepper

For Serving

Lettuce leaves such as bibb, Boston, iceberg, or little gem, rinsed and patted dry
1/4 cup dry roasted peanuts chopped

Instructions

In a medium bowl, whisk together the soy sauce, hoisin sauce, sesame oil, rice vinegar, peanut butter, honey, chili sauce, garlic powder, and ginger. If your peanut butter is firm and not blending, microwave the mixture for 30 seconds and whisk until the mixture is smooth and well blended. Set aside.
Heat the peanut oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, breaking up the meat as it cooks. Add the onion, bell pepper, and water chestnuts and cook for 3 to 5 minutes, until the vegetables soften.
Add the sauce and bring to a simmer. Reduce the heat to low and simmer for 3 to 5 minutes, until the sauce thickens and reduces. Season to taste with salt and black pepper.
Spoon the chicken mixture into the lettuce leaves and top with the peanuts.

Video

Nutrition