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Asian Chicken Lettuce Wraps

A delicious recipe for Asian Chicken Lettuce Wraps that you can make at home in less than 30 minutes. Saving you the money and hassle of going out!
Prep Time15 minutes
Cook Time15 minutes
Servings: 4 Servings
Author: Maggie @ Cupcakes and Sarcasm

Ingredients

  • 1 Lb Ground Chicken
  • 2 Tbsp Sesame Oil, divided
  • 1 Sweet Onion, diced
  • 2 Tsp Fresh Ginger, finely minced
  • 5 Garlic Cloves, finely minced
  • 1 Cup Shredded Carrots
  • 8 Oz Canned Water Chestnuts, drained and finely diced
  • 2 Tbsp Low-Sodium Soy Sauce
  • 1/4 Cup Hoisin Sauce
  • 1 Tbsp Sriracha (Or Hot Sauce) *Can omit for less spicy or add more for more spice*
  • 1 Tbsp Rice Wine Vinegar
  • 5 Green Onion Stalks, thinly sliced
  • 2 Tsp Salt
  • Iceberg, Bibb or Butter Lettuce
  • Optional: Rice Vermicelli Noodles (plus 1 cup Vegetable Oil for frying) *Can substitute with chopped cashews*

Instructions

Cooking the Rice Noodles-

  • If you are using the optional fried rice noodles (which I’d highly recommend), heat the vegetable oil in a wok or a medium saucepan over high heat. Using a smaller, deep pan will allow you to use less oil. Break up some of the rice noodles into 3-4” long pieces (you may want to do this over the sink, they can make a mess). You will only need to cook about 1/8 of your rice noodle package because the noodles puff up so big.
  • Line a plate with paper towels to absorb the extra oil once the noodles are cooked. When the oil is hot, carefully drop in some rice noodles (a small handful at a time). They will puff up instantly as they hit the hot oil. Remove them quickly with tongs or a metal slotted spoon. Sprinkle with a little salt and keep repeating the above steps until you get your desired amount of noodles.

Cooking the Chicken Portion-

  • In a large skillet over medium-high heat, add 1 Tbsp of sesame oil, ground chicken, water chestnuts and diced onion. Break up the chicken as it cooks and cook until the chicken is cooked through about 5 minutes.
  • Add the garlic and ginger and cook until they are fragrant, about 1 minute. Then add the carrots, hoisin sauce, soy sauce, sriracha, rice wine vinegar, salt and 1 tbsp sesame oil. Stir well until the chicken is coated in the sauce.
  • Heat on medium until the carrots are soft and the sauce is thick and has melded together, about 5 minutes. Remove from heat and stir in the green onion.
  • To serve: spoon chicken filling down the middle of lettuce leaves and top with the rice noodles, if using. Enjoy!