Lettuce Wraps
Modified from Dine and Dish (the Dine and Dish recipe uses ground beef, which Kristen says is delicious”¦so head on over to Kristen’s site for the ground beef version)
Recipe type: Main Dish
  • Boston bibb or butter lettuce leaves (one head), rinsed and patted dry and set aside
  • 2 boneless, skinless chicken breasts, diced into small cube-sized pieces (if you want to make this vegetarian, substitute the chicken for diced tofu)
  • 1 can water chestnuts, diced into small cube-sized pieces
  • Handfull of shiitake mushrooms, diced into small pieces (I actually didn’t add mushrooms this time around, but it’s an option)
  • 1 tablespoon cooking oil
  • ½ onion, diced into small pieces
  • 2 cloves fresh garlic, minced or pushed through a press
  • 1 tablespoon soy sauce
  • ¼ cup hoisin sauce
  • ground ginger
  • 1 tablespoon rice wine vinegar
  • 1-2 tablespoons Asian chile pepper sauce (optional)
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 2 teaspoons Asian (dark) sesame oil
  • 1 bunch green onions, chopped
  1. Heat oil in a large skillet over medium to medium-high heat. Add chicken, onions and mushrooms (if using). Saute until chicken is cooked through. I lightly sprinkled some salt evenly over the chicken during this step.
  2. Sprinkle chicken evenly with ground ginger. Add garlic, soy sauce, hoisin sauce, vinegar, and chile pepper sauce to the chicken mixture and stir. Stir in chopped water chestnuts and sesame oil and heat through. (If you want to cook the green onions into the meat, add them with the water chestnuts and cook until the onions are just wilted.)
  3. Serve over lettuce leaves, topped with green onions, soy sauce and chile sauce.
Recipe by This Week for Dinner at https://thisweekfordinner.com/lettuce-wraps/