I’ve got a new video today to show you how to make these chicken lettuce wraps!! It’s right above the recipe so be sure to watch!
Chicken lettuce wraps are one of my favorite things to make at home because they’re so easy and so flavorful. There is absolutely no need to go to the restaurant to buy these.
You don’t get nearly enough for the markup that you pay and quite frankly, I think the homemade ones taste even better!
Truth be told, I’m not a huge fan of the original place that started this trend. I don’t want to name names but you all probably have an idea of what I’m talking about.
I don’t really like the fancy American-Chinese cooking — especially when it’s at a “fancy” restaurant where they upcharge you like crazy for such a small amount of food.
HOWEVER, the one thing I’m a huge fan of at this particular chain is their chicken lettuce wrap appetizer dish. We ALL know what it is and I’m sure 80% of you have had it once before.
Well, they don’t exactly give you a ton and for the price, you could make this dish like three times AND be completely stuffed.
We totally eat these as our meal and not as an appetizer. You can treat these however you like but we think this is a healthier meal option if that is what you are going for!
You can control what how much of what goes in it (i.e.: salt content) and you also get as many lettuce leaves as you want :) serve this with a side of white rice and you can call this a light and healthy meal!
Go on and make this popular takeout appetizer right in your own home!
Watch me make it here:
A great weeknight meal if you're in the mood for some chicken lettuce wraps that come together easily!
- 4 tablespoons low-sodium soy sauce
- 4 tablespoons dark brown sugar
- 1 teaspoon rice wine vinegar
- 2 tablespoons vegetable oil
- 1 tablespoons sesame oil
- 1/2 white onion, finely chopped
- 3 cloves of garlic, minced
- 1: 8- ounce can of water chestnuts, drained and finely chopped
- 1/2 cup reconstituted shiitake mushrooms, finely chopped
- 1/2 pound cooked ground chicken
- Bibb lettuce cups
In a small bowl, whisk together all the ingredients for the sauce and set aside.
In a large skillet over medium-high heat, add the sesame oil and vegetable oil. Once hot, add the onion, garlic, water chestnuts, and shiitake mushrooms. Cook the veggies until tender and warmed through, about 5 minutes.
Add the cooked ground chicken to the skillet then pour the sauce all over the entire mixture. Stir to combine. Let cook together for 3-5 minutes.
Serve hot in the bibb lettuce cups and with a side of white rice, if desired.
To finely chop the ingredients fast, you can pulse them in a food processor. Don't overdo it but just so you get roughly chopped pieces.
*Nutrition facts are an estimate and not guaranteed to be accurate.