Chicken Lettuce Wraps with Hoisin Sauce

Chicken Lettuce Wraps with Hoisin Sauce

Which part of the chicken you use (breast, thigh) for this lettuce wraps recipe is a matter of personal preference. Chicken thighs have more flavor than chicken breasts, but breasts, because they are inherently flavorless, soak up the yummy sauce better. I don’t recommend ground chicken for this dish but I do recommend using a rotisserie chicken if you want to save some time.

spicy chicken lettuce cups recipe from the food blog, SoufflesandSawdust.com

Having said that, I’m a huge fan of doing your own thing and testing boundaries, so if you want to challenge my breasts-over-thighs-over-ground-chicken theory, be my guest.

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CHICKEN LETTUCE WRAPS WITH HOISIN SAUCE

SERVES 4

INGREDIENTS

Stir Fry Sauce:
2 Tablespoons hoisin sauce
1 Tablespoon soy sauce or Tamari. Or coconut aminos if you want to kill the dish.
2 Tablespoons oyster sauce
2 Tablespoons water
1 teaspoon good sesame oil
1 tsp sugar (I use coconut sugar for the hint of caramel)
1 tsp cornstarch or arrowroot mixed with 1 teaspoon water (this makes a slurry to thicken the sauce)

INSTRUCTIONS: in a medium bowl, mix all ingredients, set aside.

Lettuce Wraps

1 teaspoon cornstarch or arrowroot
2 teaspoons cooking sherry
2 teaspoons water
1 1/2 lb coarsely chopped chicken breast (see photo)
2 Tablespoons healthy oil (avocado, coconut, grapeseed)
2 teaspoons minced ginger (from a squeeze tube is okay)
2 cloves minced garlic
5 shiitake mushrooms, thinly sliced (substitute regular, but the earthy flavor will not be present)
1 can (8 oz) water chestnuts, diced
1 head butter lettuce leaves (or any lettuce leaf you can use as a wrap)
2 scallions (green onions) sliced, green parts only

INSTRUCTIONS

  1. In a medium bowl, combine cornstarch, sherry, water and chicken and stir thoroughly to break up any cornstarch lumps. Cover and set aside for 20 minutes to thicken and tenderize.

  2. In a wok or large non-stick skillet over high heat, add the oil and wait for it to get hot - the pan will smoke a bit, that’s okay. Add the chicken and stir for 2-3 minutes until it has lost its pink color and is mostly cooked.

  3. Stir in the ginger and garlic and stir fry for about 30 seconds - the garlic should become fragrant in that time

  4. Add the mushrooms and water chestnuts and stir fry for one minute or until the mushrooms begin to soften. Pour the stir-fry sauce into the pan and fold (meaning to flip over onto itself rather than to stir) until the chicken is coated and the sauce thickens (about 2 minutes). Turn off heat, spoon chicken equally into lettuce leaves, sprinkle with scallions and fold the leaves in half like a taco. Serve with hoisin sauce for dipping.


Eat well and respect your body. Your life depends on it!

Tah Ya’ll!

Melissa, owner of the food and lifestyle blog, SoufflesandSawdust.com

These are items I use and recommend. I participate in the Amazon Affiliates program so if you make a purchase using my links, I could make a small commission to help fund the cost of running this blog. Thank you!


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