Chicken Lettuce Wraps
Crunchy and satisfying Asian-style chicken fills low-carb lettuce wraps for a flavorful meal.
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Instructions
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Heat 1 teaspoon each of canola and sesame oil in a medium sauté pan over high heat. Add ground chicken, breaking it into small pieces, and cook for 2 minutes until browned on one side.
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Break up the chicken, stir to finish cooking, then transfer to a plate.
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Heat the remaining canola oil in the pan over high. Add water chestnuts, mushrooms, and scallion whites/light greens; cook, stirring, for 3 minutes until softened and browned.
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Return chicken to the pan. Stir in garlic, hoisin sauce, water, brown sugar, soy sauce, oyster sauce, rice vinegar, ginger, cornstarch, and chili garlic sauce. Cook for 4 minutes over medium heat until heated through and sauce thickens.
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Stir in the remaining scallions.
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Wash lettuce, separate leaves, then fill each cup with the chicken mixture. Top with crispy rice noodles.