Chicken Lettuce Wraps

chix-lettuce-wrap

This light version of lettuce wraps by Joanne Weir at Cook, Eat, Share is delicious! Using ground chicken instead of pork for the filling was a calorie-saving substitute and very flavorful.

Joanne writes, “This is one of those dishes that I have to order every single time I go to Chinatown and see them on the menu. I love the crunch of the lettuce, the saltiness of the soy sauce, and the sweetness of the oyster sauce. You can substitute turkey, pork or squab with equally delicious results.”

INGREDIENTS:

2 tablespoons peanut oil
1 pound ground dark meat chicken
8 scallions, white and green parts, minced
2 teaspoons cornstarch
2/3 cup water chestnuts, chopped
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon oyster sauce
1 large head butter lettuce, leaves separated
Handful of bean sprouts, optional

METHOD:

Warm the oil in a skillet or wok over medium-high heat.

Add the chicken, scallions, and cornstarch and cook, stirring constantly, until the chicken is cooked and broken into pieces, 3 to 4 minutes. Add the water chestnuts, soy sauce, ginger, and oyster sauce and cook for 1 minute. Remove from the heat.

To serve, take 1 lettuce leaf at a time and spoon a heaping tablespoon of the chicken mixture into the center. Top with a few bean sprouts for added crunch, if desired. Wrap the lettuce around the filling. Serve.

SOURCE: Recipe courtesy of Joanne Weir, Cook, Eat, Share

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