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Spicy Chicken Lettuce Wraps with Water Chestnuts and Ginger Recipe

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4 from 14 reviews

Delicious and healthy ground chicken lettuce wraps packed with fresh vegetables, flavorful sauce, and a hint of spice. This quick and easy recipe is perfect for a light lunch or dinner and is served in crisp Boston Bib lettuce leaves for a refreshing crunch.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Marinade and Protein

  • 1 pound ground chicken (or turkey)
  • 5 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons granulated sugar
  • 2 teaspoons sesame oil

Vegetables and Flavorings

  • 1 red bell pepper, finely chopped
  • 2 green onions, chopped
  • 2 teaspoons fresh ginger, minced
  • 1 cup water chestnuts, chopped

Sauce

  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons hoisin sauce
  • 1 teaspoon cornstarch

Other

  • 1 head Boston Bibb lettuce (or romaine lettuce leaves)
  • 1 tablespoon olive oil
  • Sriracha hot sauce (for topping, optional)

Instructions

  1. Marinate Chicken: In a bowl, combine the marinade ingredients: 5 tablespoons low-sodium soy sauce, 2 tablespoons rice vinegar, 2 teaspoons sugar, and 2 teaspoons sesame oil. Add the ground chicken and mix thoroughly to coat evenly. Set aside to allow flavors to meld.
  2. Prepare Sauce: In a separate bowl, mix together the sauce ingredients: 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 tablespoons hoisin sauce, and 1 teaspoon cornstarch until smooth and well combined.
  3. Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 2 to 3 minutes until it begins to cook through.
  4. Add Vegetables: Push the chicken mixture to one side of the skillet. Add the finely chopped red bell pepper, minced ginger, chopped green onions, and chopped water chestnuts to the other side. Stir-fry all ingredients together for 1 to 2 minutes until vegetables are slightly tender but still crisp.
  5. Add Sauce and Thicken: Pour the prepared sauce over the chicken and vegetable mixture. Continue cooking over medium heat, stirring frequently, until the sauce thickens and coats the filling evenly.
  6. Serve: Spoon the cooked mixture into individual Boston Bibb or romaine lettuce leaves to form wraps. Top with sriracha hot sauce if desired for an extra kick. Serve immediately.

Notes

  • For a vegetarian version, substitute ground chicken with finely chopped mushrooms or tofu.
  • Use romaine lettuce if Boston Bibb is unavailable; iceberg lettuce can also work but is less flexible.
  • Adjust the amount of sriracha according to your preferred spice level.
  • Can be made ahead of time by preparing filling and sauce separately; assemble lettuce wraps just before serving to keep leaves crisp.
  • To save time, pre-chopped vegetables and minced ginger can be used.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Low Fat

Find it online: https://yourdailycook.com/spicy-chicken-lettuce-wraps-with-water-chestnuts-and-ginger-recipe/