Tag Archives: Ground Chicken

Quick Chicken Lettuce Wraps

For my fellow friends who follow me, one knows I do not care for traditional breakfast foods (even though I make it for my family every single day), nor am I too found of Chinese food.  I’m sorry, truly sorry, but it’s just not so great to me.  I love Japanese, even Thai, but not Chinese.  However…..IF I am going to surprise my husband with one of his favorite cuisines, THIS is what I make!  This recipe is super easy and quick!!  After 20 minutes, you’ll have chicken lettuce wraps that will rival the ‘you-know-who-restaurant’, plus are a lot healthier!  I like to serve them with either egg rolls or pot stickers.. or both (and a to-go order of sushi for me ;)!

*The teriyaki, hoisin, soy sauce and cornstarch can easily be found in gluten-free, in case of dietary restrictions.

The Starting Lineup

  • 1 lb. ground chicken
  • 1 cup mushrooms, chopped
  • 3 garlic cloves, minced
  • 8 basil leaves, chopped
  • 2 Tablespoons sesame oil, divided
  • 2 Tablespoons teriyaki sauce
  • 2 Tablespoons hoisin sauce
  • 1 Tablespoon chili garlic sauce (or sriracha)
  • 1 Tablespoon soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon cornstarch (can substitute tapioca starch or arrowroot for true gluten free)
  • 1-2 heads of butter lettuce, leaves washed and patted dry
  • 3 green onions, sliced

In a small bowl, whisk together the teriyaki sauce, chili garlic sauce, hoisin sauce, soy sauce, rice wine vinegar, ground ginger and cornstarch.  Set aside, but give another whisk before ready to use.

In a skillet over medium heat, heat 1 tablespoon of the sesame oil.  Add in the mushrooms till softened, about 5 minutes.  Transfer to a plate and set aside.  Add the remaining tablespoon of sesame oil to the hot pan and add the ground chicken, cooking until done.  *I like to use my hand-held potato masher to really break up the ground chicken into crumbles.  To the cooked chicken, add in the minced garlic and the mushrooms back in, followed by the basil leaves.

Re-whisk and pour the sauce that you made earlier over the cooked chicken mixture and thoroughly combine, cooking about 1 more minute.  Spoon into the lettuce leaves and sprinkle on the sliced green onions.  Enjoy!

*Serve alongside extra sriracha, soy sauce or make a double batch of the sauce you made in the beginning to dip or drizzle over.

QuickChickenLettuceWraps

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