Ingredients
Spicy Dipping Sauce
- 2 Tablespoons low sodium soy sauce
- 2 Tablespoons rice vinegar
- 1 Tablespoon chili paste
- 1 green onion thinly sliced
- 1 teaspoon sesame oil
Easy Asian Chicken Lettuce Wraps
- 2 Tablespoons low sodium soy sauce
- 1 teaspoon cornstarch
- 1 pound (16 ounces) lean ground chicken (See Note 1)
- 2 teaspoons olive oil
- 1 medium onion chopped (about 1 cup)
- 2 cloves garlic, minced
- 1/4 cup Hoisin sauce
- 2 Tablespoons rice vinegar
- 1 Tablespoon grated fresh ginger
- 8 ounce can water chestnuts, drained and diced
- 2 green onions thinly sliced
- 1/4 teaspoon Sriracha
- 1 head Bibb or butter lettuce (See Note 2)
- 1 small carrot grated for garnish (optional)
Instructions
Spicy Dipping Sauce
- Whisk together soy sauce, rice vinegar, chili paste, sliced green onion, and sesame oil in a small bowl. Set aside.
- Easy Asian Chicken Lettuce Wraps
- Combine soy sauce and cornstarch in a small bowl; set aside.
- Cook ground chicken in a large skillet over medium heat until all of the pink is gone, about 5 minutes. Drain in colander; rinse under hot water to remove as much fat as possible. When chicken has cooled, rub between your hands to crumble into small pieces.
- Heat olive oil in skillet over medium heat; add onion and sauté until tender, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
- Add chicken to onion mixture; stir to combine. Add Hoisin sauce, rice vinegar, soy sauce mixed with cornstarch, and ginger. Cook over medium heat until bubbly and thickened, 2 to 3 minutes.
- Add water chestnuts, sliced green onion, and Sriracha. Cook until hot and well mixed, about 2 minutes.
- To serve, spoon several tablespoons of chicken mixture into center of lettuce leaf. If desired, garnish with grated carrots. Serve with Spicy Dipping Sauce on the side. (See Note 3)
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