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Chicken Lettuce Wraps

Here's how you make Chicken Lettuce Wraps
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  • Servings: 4
  • Prep: 25m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • FOR COOKING SAUCE
  • 3 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons plum sauce
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1/2 teaspoon chili oil
  • 2 teaspoons cornstarch
  • FOR CHICKEN MINCE
  • 3/4 pounds boneless skinless chicken breasts (3 breasts)
  • 1 teaspoon cornstarch
  • 2 teaspoons soy sauce
  • 1 tablespoon mirin
  • 2 teaspoons water
  • Salt and pepper, to taste
  • 5 tablespoons oil (divided use)
  • 1 tablespoon fresh ginger, finely minced
  • 4 garlic cloves, minced
  • 2 green onions, minced
  • 3 dried red chilies, small seeds removed and thinly sliced
  • 1 can (8 ounce) water chestnuts (minced)
  • 1 can (14 ounce) mushrooms, pieces (drained and minced)
  • FOR DRIZZLE SAUCE
  • 2 tablespoon soy sauce
  • 2 teaspoons white vinegar
  • 1 teaspoon chili oil
  • 1 tablespoon mirin
  • 1 teaspoon granulated sugar
  • 2 green onions, thinly sliced
  • 1 teaspoon sesame oil
  • 2 teaspoons water
  • FOR OTHER
  • 1 package (2 ounce) rice noodles
  • Lettuce leaves, iceberg (12 leaves)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • FOR THE COOKING SAUCE

  • Step 1: Combine all ingredients for cooking sauce in a small bowl, and set aside.

  • FOR THE CHICKEN

  • Step 2: Mince the chicken and place in a medium bowl. Add the cornstarch, mirin, water, soy sauce, salt and pepper and mix well. Stir in 1 teaspoon oil and let sit for 15 minutes to marinate.

  • Step 3: While you wait, prep the remaining ingredients and the drizzle sauce.

  • Step 4: Heat wok or large skillet over medium high heat. Add 3 Tbsp. oil, then add chicken and stir fry for about 5 minutes, or until chicken is cooked and golden. Remove from pan and set aside.

  • Step 5: Add 2 Tbsp. oil to pan. Add ginger, garlic, chilies, and green onion. Stir fry for one minute.

  • Step 6: Add the minced mushrooms and water chestnuts; stir fry an additional 2 minutes.

  • Step 7: Return chicken to pan. Add mixed cooking sauce and cook until thickened and remove from heat.

  • FOR CRISPY NOODLES

  • Step 8: In a small frying pan, place 2 tbsp. oil. Add broken rice noodles in batches and fry until puffed (just a few seconds).

  • FOR THE DRIZZLE SAUCED

  • Step 9: Combine all ingredients in a small bowl and set aside.

  • TO SERVE

  • Step 10: Put noodles on bottom of serving dish. Place chicken mixture on top of noodles. Serve lettuce leaves and drizzle sauce on the side. To make, put a scoop of chicken on a lettuce leaf, drizzle with sauce, and roll. Enjoy...

  • Note The chicken filling can be made in advance and reheated right before serving

Tips & Variations

Don't forget the following tips and variations.
  • Wok-type pan

We hope you enjoy this recipe!

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