Saturday, May 2, 2015

Japanese Lettuce Wraps

Summer is almost here and I tend to crave less carbs.  These lettuce wraps are not only delicious but so easy and there is no guilt when you wish for seconds. What I love about these is the combination of the juicy chicken rich in flavour and crunchy water chestnuts and lettuce.  Ideal for summer lunch or dinner!   


1 Tbsp olive oil 

1 lb skinless boneless chicken, chopped as small as the size of a pea or ground it

2 cloves garlic, minced 

1/4 cup hoisin sauce 

2 Tbsp soy sauce 

1 Tbsp rice wine vinegar 

1 Tbsp freshly grated ginger (optional) 

1 tsp Sriracha (hot sauce) or more to taste 

1 (8oz) can whole water chestnuts, drained and diced 

Kosher salt and freshly ground black pepper to taste 

1 head butter or Romain lettuce 

sesame seeds for garnish 

green onions for garnish


Heat olive oil in a saucepan over medium high heat. Add chicken and cook until chicken is no more pink, about 3-5 minutes. Make sure to crumble chicken as it cooks. Drain excess fat. 

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts until tender, about 1-2 minutes; season with salt and pepper to taste. 

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Garnish with green onions and sesame seeds and serve. 

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