Recipe
Appetizer
Thai Chicken Lettuce Wraps
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Nonstick cooking spray or small amount of oil | ||
| 1 lbs. ground chicken | ||
| ¼ tsp. kosher salt | ||
| ¼ tsp. fresh ground black pepper | ||
| 4 medium carrots, peeled and finely diced | ||
| 2 stalks celery, finely diced | ||
| 1 large red bell pepper, seeded and finely diced | ||
| 2 tbsp. grated fresh ginger | ||
| 4 clove(s) garlic, minced | ||
| 1 (8 oz) can water chestnuts, drained and finely diced | ||
| 4 green onions, thinly sliced on the diagonal | ||
| ½ c. hoisin sauce | ||
| 2 tbsp. soy sauce | ||
| 2 tbsp. rice vinegar | ||
| Sriracha (hot chili paste), to taste | ||
| ¼ c. chopped peanuts or cashews | ||
| ¼ c. minced fresh cilantro, plus extra for garnish | ||
| 1 head(s) Boston or Bibb lettuce |
Directions
- Spray a nonstick skillet with cooking spray or pour in a small amount of oil and cook the ground chicken until it is no longer pink, crumbling the chicken as it cooks. Season with salt and black pepper. Transfer to a bowl and cover with foil.
- Spray additional cooking spray in the skillet. Saute carrots, celery, red pepper, ginger and garlic about 8 to 10 minutes or until vegetables are slightly softened. If vegetables start to stick, add about a tablespoon of water as necessary. Stir in water chestnuts, green onions and chicken.
- Stir in hoisin sauce, soy sauce, vinegar and sriracha. Reduce heat and simmer until heated through. Remove from heat. Stir in peanuts and cilantro. Serve wrapped in lettuce leaves. Garnish with additional minced cilantro, if desired.