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Rolling Sauce

Asian-Style Ground Chicken Lettuce Wraps

Ground chicken cooks with garlic, ginger, water chestnuts, and a savory-sweet hoisin sauce, then gets piled into crisp lettuce cups for a fast, takeout-style dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: Asian-inspired
Ingredients Method Notes

Ingredients
  

For the Filling
  • - 1 lb 450 g ground chicken
  • - 1 tbsp vegetable oil
  • - 3 cloves garlic minced
  • - 1 tbsp fresh ginger grated
  • - 1 can 8 oz / 225 g water chestnuts, drained and diced
  • - 1/4 cup 60 ml hoisin sauce
  • - 2 tbsp soy sauce
  • - 1 tbsp rice vinegar
  • - 1 tsp sesame oil
  • - 2 green onions sliced
For Serving
  • - 1 head butter lettuce or romaine leaves separated
  • - sesame seeds optional
  • - chopped peanuts optional

Method
 

  1. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground chicken in an even layer and let it cook undisturbed for 1-2 minutes before breaking it up.
  2. Continue cooking, breaking the chicken into smaller pieces, until mostly cooked through, about 4-5 minutes.
  3. Add the garlic and ginger and cook for 1 minute, until fragrant.
  4. Stir in the water chestnuts, hoisin sauce, soy sauce, rice vinegar, and sesame oil. Cook for 2-3 minutes, until heated through and the chicken is fully cooked.
  5. Remove from heat and stir in the sliced green onions.
  6. Spoon the chicken mixture into lettuce leaves and top with sesame seeds or chopped peanuts, if using.

Notes

  • Storage: Filling keeps in an airtight container in the fridge for 3-4 days.
  • Make ahead: The filling can be made ahead and reheated in a skillet — keep the lettuce separate until serving so it stays crisp.
  • Swap: Serve over rice or in warm tortillas instead of lettuce for a different format.