Chicken Lettuce Wraps
Sweet-savory ground chicken lettuce wraps with shiitake mushrooms, water chestnuts, ginger, and a tangy tamari-hoisin sauce.
- Prep
- 25 minutes
- Cook
- 20 minutes
- Serves
- 4 servings
What you need
Sauce
- 1/4 cup tamari
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 to 2 tablespoons brown sugar
Filling & Assembly
- 1 lb ground chicken
- 1 onion, diced
- 2 to 3 cloves garlic, minced
- 3/4 cup shiitake mushrooms, chopped
- 1/2 to 3/4 cup water chestnuts, chopped
- 1 tablespoon fresh ginger, minced
- 3 green onions, sliced
- 1 head romaine, separated into wrap-sized leaves
THE PLAN.
- Whisk the tamari, hoisin, rice vinegar, sesame oil, and brown sugar. Taste and adjust until sweet, tangy, and salty.
- Cook the ground chicken in a large skillet until mostly browned.
- Add the onion and cook until softened. Add the garlic, mushrooms, and water chestnuts.
- Pour in the sauce and stir until everything is coated. Let the mixture simmer until the sauce thickens and the filling cooks down.
- Stir in the ginger and green onions.
- Spoon the hot filling into romaine leaves and serve.