Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps make a great snack or appetizer or can make a meal!

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CHARLOTTE – Those who enjoy Asian chicken lettuce wraps have no doubt experienced the P.F. Chang’s “appetizer” that many could make a meal out of! The flavor explosion of the sauce, mixed with the cold and crisp lettuce leaf, and the crunch of the water chestnuts and cashews makes for an experience that creates a taste memory!  This recipe is rather easy to execute, and paired with jasmine rice and springs rolls, can make a meal complete! Enjoy ~

Asian Chicken Lettuce Wraps (yields 4-6 servings)



Prep Time: 20 Minutes | On the Table: 45 Minutes

 

Ingredients:

1# ground chicken   |  4 teaspoons Canola Oil  |  ¼ cup Carrots, fine diced

¼ cup Red Pepper, finely diced  |  12-15 Shiitake Mushrooms, diced- stem off

½ cup Yellow Onion, fine diced  |  1 tablespoon Ginger Root, fresh minced

1 tablespoon Garlic, fresh minced  |  1- 8 oz. can diced Water Chestnuts

6 tablespoons Hoisin Sauce   |  2 tablespoons Soy Sauce

3 tablespoons Rice Wine Vinegar  |  1 tablespoon Sesame Oil

½ cup thinly sliced Scallions   |  ½ teaspoon Red Pepper Flakes

2 small heads Bibb or Butter lettuce  |  ¼ cup Cashews

 

Method:

First thing- let’s make the flavorful sauce. Place 3 tablespoons of the hoisin sauce, all of the soy sauce, rice wine vinegar, and sesame oil in a small bowl and whisk completely.   In a large sauté pan over medium heat, place 2 tablespoons of the canola oil, and the ground chicken.  Cook in the pan, breaking the chicken into smaller pieces until no longer pink- 7-9 minutes.  Once cooked, remove from heat and set aside in a large bowl or on s sheet pan.

In a new sauté pan, over medium-low heat, add the rest of the canola oil, the onions, shiitake mushrooms, fresh red peppers, carrots and garlic and sauté until the garlic is lightly toasted.  Drain the water chestnuts, and mix in quickly, then add in the chicken and stir in the sauce.  Cook for 2 minutes.  Remove from heat and chill in the refrigerator.

For service, break off all the lettuce leaves and pile them on a plate in the center of the table. Place the chicken mixture in a large service bowl, garnish with scallions, cashews and a pinch of red pepper flakes.

Accompany this with Jasmine Rice and vegetable spring rolls to complete the meal! Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to chefglenncolumnist@gmail.com

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Chef Glenn
Glenn started his culinary career at the tender age of 14 in Baltimore, Maryland and was nourished by his Grandmothers love of cooking. Glenn trained at the Ritz-Carlton Hotel Company and Graduated with honors at Baltimore International Culinary College. Glenn's thirst for use of local and indigenous foods go back to his early years being raised near the Chesapeake Bay Region of Maryland. Throughout history, Food is a part of life, celebrations, fellowship and community and even in one's passing. Food is LIFE! Food is LOVE!