We went to a friend’s house for dinner awhile ago and she served these Chicken Lettuce Wraps. Together we were 4 adults and 6 kids (she doubled the recipe of course!) and it was the perfect combo of a meal being delicious and kid-friendly at the same time. I made it for our dinner guests last night and it was a hit. Definitely one to add to the blog!
Chicken Lettuce Wraps
2 – 3 heads butter lettuce or 1 heads iceberg lettuce (butter folds better but iceberg is crunchier)
2 T. olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 by 1/4 inch thick pieces
1 cup finely sliced fresh shitake mushrooms
1 T. finely chopped, fresh ginger
2 T. finely chopped garlic
1/2 c. finely sliced green onion, about one bunch
1 c. finely chopped water chestnuts
1/4 c. hoisin sauce (Chinese sweet-spicy sauce)
2 T. plum sauce (Chinese duck sauce)
2 t. rice wine vinegar
3/4 c. pine nuts, toasted
2 T. chopped fresh cilantro
Clean and separate lettuce leaves. Pick through leaves, using those that will hold two heaping tablespoons of chicken filling. Place leaves on a serving platter.
Heat a large sauce pan over med-high heat. Add olive oil and then the chicken. Cook chicken till no longer pink, about 5 minutes.
Add mushrooms, cook for 4 minutes or until mushrooms have softened.
Add ginger, garlic and green onions. Cook for 2 minutes.
Add water chestnuts, hoisin sauce, plum sauce and vinegar. Cook for 2 minutes.
Add pine nuts and cilantro, stir, and remove from heat.
To serve, place two heaping tablespoons of chicken mixture in one leaf of lettuce, roll up and eat.
(This meal can also be prepared in a wok, change cook time to about one minute per step because of the higher cooking temp and larger cooking surface)