Wednesday, 9 April 2014

Chicken Lettuce Wraps

  • 1 tablespoon sesame oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 jalapeno or serrano pepper, diced (optional)
  • 1 (5 ounce) can sliced water chestnuts
  • 8 ounces bean sprouts
  • 2 green onions, chopped
  • 1 tablespoon soy sauce
  • 2 tablespoons teriyaki sauce
  • 1 teaspoon Chinese five spice powder
  • kosher salt to taste
  • 8 Boston lettuce leaves (can substitute iceberg or Bibb lettuce)
  • Optional garnishes: roasted sesame seeds, sriracha, chopped peanuts

  1. Heat sesame oil in a large skillet. Add chicken and 1/2 of minced garlic, cook until chicken is no longer pink. Transfer to a colander to drain liquid. Return the cooked chicken to the pan.
  2. To the pan add jalapeno (if using), water chestnuts, bean sprouts, green onions, soy sauce, teriyaki sauce and Chinese five spice. Continue cooking, stirring occasionally, until bean sprouts are softened, about 5-7 minutes. Season to taste with salt.
  3. Gently rinse and pat dry lettuce leaves.
  4. Spoon mixture into leaves just before serving. Or place chicken mixture in a bowl next to lettuce leaves and let people dish up for themselves. Serve with roasted sesame seeds, sriracha or chopped peanuts as garnishes.
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