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.
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.
CHICKEN LETTUCE WRAPS WITH HOISIN SAUCE
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.
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
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.
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.
Stir in the ginger and garlic and stir fry for about 30 seconds - the garlic should become fragrant in that time
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!
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