Make Delicious Chicken Lettuce Wraps At Home With This Simple Recipe

Salty, sweet, crispy, and crunchy chicken lettuce wraps are packed with the most delicious, spicy ground chicken and thin, crispy rice noodles for crunch. Everything comes together to provide a healthy and filling appetiser, lunch, or dinner. The ground chicken can be made ahead of time and reheated when ready to serve, but it's also wonderful served at room temperature or cold. Simply replace the ground chicken with firm tofu to make this recipe vegetarian. Use a variety of veggies, such as diced carrots and celery, in addition to extra mushrooms.

Serve the chicken lettuce wraps as an appetiser or as a lunch main course. Serve with sautéed green beans, stir-fried eggplant, or even fried rice for a more substantial meal or dinner.

Preparation Time: 5 mins

Cooking Time: 15 mins

Total Time: 20 mins

Servings: 4

Ingredients-

•    2 teaspoons canola oil

•    1 teaspoon sesame oil

•    Half kg ground chicken

•    1 chestnut, drained and diced

•    1/2 pound mushrooms, diced

•    4 scallions, diced

•    4 cloves garlic, minced

•    1/4 cup hoisin sauce

•    2 tablespoons water

•    2 tablespoons brown sugar

•    1 tablespoons soy sauce

•    1 tablespoon oyster sauce

•    1 tablespoon rice vinegar

•    1 tablespoon fresh ginger, grated

•    1 tablespoon cornstarch

•    2 teaspoons chilli garlic sauce

•    1 headbutter lettuce

•    Crispy rice noodles, for garnish

Method-

1.    Assemble the ingredients.

2.    Medium sauté pan on high heat with 1 teaspoon each of sesame and canola oil. As you add the ground chicken to the pan, break it up into little pieces. Cook the chicken, uncovered, for 2 minutes, or until it is browned on one side.

3.    To finish cooking, break up the chicken into smaller pieces with a wooden spoon and stir. Onto a plate, transfer the chicken.

4.    Heat the pan on high after adding the last of the canola oil. Include the water chestnuts, mushrooms, and light green and white scallions. Cook for 3 minutes or until softened and browned, stirring periodically.

5.    Put the chicken back in the pan. Add the ginger, rice vinegar, cornstarch, garlic, hoisin sauce, water, brown sugar, soy sauce, oyster sauce, and brown sauce. The components should all be mixed together. Over medium heat, cook for about 4 minutes, or until thoroughly heated and the sauce has slightly thickened.

6.    Add the rest of the scallions and mix well.

7.    After gently separating the leaves from the head of lettuce, wash it. A generous scoop of the filling should be placed in each "cup," and then some crispy rice noodles should be added on top. Enjoy after serving.