This recipe is apparently a take-off on a dish served at P.F. Chang’s, a Chinese restaurant chain. The recipe is easy to throw together and you get a big bang for your buck in terms of flavor. It reminded me of an Asian sloppy Joe (Sloppy Joe’s were one of my favorite school lunches growing up.)
For me, this recipe was a perfect combination of flavor and texture. I loved the crunch of the water chestnuts and the flavor from the hoisin, soy an Sriracha combined with the fresh garlic, ginger (grated on my MicroPlane grater) and onions. This recipe is going into our regular weekly rotation. Next time, I’m going to make it with tofu to see if my vegetarian son will try it.
This recipe is definitely a keeper! Now if I could only get the boys to enjoy the wraps with us.
Asian Chicken Lettuce Wraps
Recipe from DamnDelicious
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
Stir in water chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
Yield: 4 servings
One year ago: Pistachio-Crusted Cod Fillets
Two years ago: Sautéed Edamame Salad
Three years ago: Chock-Full-of-Chips Drops
Four years ago: Provençal Cherry Tomato Gratin
Five years ago: Black Bean and Pepper Jack Burgers
Six years ago: Strawberry-Orange-Vanilla Smoothie
Seven years ago: Shortbread Cookies
Eight years ago: Sweet Potato Bread
Nine years ago: Asian Salmon Burgers