Chicken Lettuce Wrap
15 mins
4 SERVINGS
INGREDIENTS
- 1 pack Sadia Minced Chicken
- 3 tbsp hoisin sauce
- 2 tbsp low-sodium soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp Sriracha (optional)
- 1 tsp sesame oil
- 1 tbsp extra-virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, freshly grated
- 1/2 cup canned water chestnuts, drained and sliced
- 2 green onions, thinly sliced
- Kosher salt
- Black pepper
- Large leafy lettuce (leaves separated), for serving
- Cooked white rice, for serving (optional)
METHOD
- Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.
- In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft for about 5 minutes.
- Then stir in garlic and ginger and cook until fragrant for another minute.
- Next, add chicken and cook until opaque and mostly cooked through. Then using a wooden spoon or spatula, break up the meat.
- Pour in the mixed sauce prepared in Step 1 and cook for 1 to 2 minutes, until sauce reduces slightly and chicken is cooked through completely.
- Turn off the heat and stir in chestnuts and green onions. Finish by seasoning with salt and pepper.
- Spoon rice (optional) and a large scoop (about 1/4 cup) of chicken mixture into the center of each lettuce leaf. And the dish is complete! You may opt to keep the lettuce and chicken mixture separately for meal prep.
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