Weeknight Chicken Lettuce Wraps
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
Weeknight Chicken Lettuce Wraps sits in the Chicken section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 3 tablespoons Paleo Hoisin Sauce, plus extra for serving (skippable)
- 2 tablespoons coconut aminos
- 1 teaspoon arrowroot powder
- 1 teaspoon Red Boat fish sauce
- 1 teaspoon rice vinegar, or apple cider vinegar
- ½ teaspoon toasted sesame oil
- 1 tablespoon avocado oil
- 1 large shallot, minced
- 3 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 1 pound ground chicken, (dark meat preferred)
- 1 cup minced canned water chestnuts
- 2 scallions, thinly sliced
- 1 head butter lettuce, separated into leaves
Method
In a small bowl, whisk together hoisin sauce, coconut aminos, arrowroot powder, fish sauce, rice vinegar, and sesame oil.
Warm a wide skillet over a medium burner and add the avocado oil when the pan is hot. Turn in the minced shallots and cook, stirring frequently, until slightly tender, about 2 to 3 minutes. Tip in in the garlic and ginger and cook until fragrant, about 30 seconds.
Tip in in the ground chicken and break it up with a spatula. Leave the chicken, stirring frequently, until the chicken is no longer pink, about 6 to 8 minutes. (If your chicken releases a lot of liquid, feel free to pour off the fat if needed.)
Stir in the sauce. Leave stirring frequently until the sauce is slightly thickened and bubbly.
Turn in the water chestnuts and stir until combined. Scatter on the scallions/green onions and taste to see if you need to adjust the seasoning.
When you’re ready to eat, grab a lettuce leaf, spoon in the chicken mixture, and dig in! You can serve it sriracha or with extra hoisin sauce , but the cook don’t think you’ll need it!
Kitchen notes
- Leftover chicken lettuce wrap filling can be stored in a sealed container in the fridge for up to 4 days and in the freezer for up to 3 months.
