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Chicken Lettuce Wraps
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Chicken Lettuce Wraps

35 minServes 8Nutri-Score C€€
from @cookingwithdarryl1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • ground chickenMeat900 g
  • sesame oilPantry30 ml
  • onion (finely diced)Produce1 piece
  • garlic (minced)Produce4 pieces
  • hoisin saucePantry160 ml
  • soy saucePantry60 ml
  • garlic chili saucePantry30 ml
  • rice wine vinegarPantry30 ml
  • water chestnuts (drained and chopped)Pantry170 g
  • green onions (chopped)Produce4 pieces
  • ginger (grated)Produce10 g
  • cashews (chopped)Nuts & seeds70 g
  • carrots (shredded)Produce110 g
  • saltSpices3 g
  • black pepperSpices2 g
  • butter lettuce (leaves separated and washed)Produce2 pieces
  • peanut sauce (for serving)Pantry120 ml
  • sriracha (for serving)Pantry30 ml

per serving

Nutrition

289kcal

Carbs
12 g
Proteins
24 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Kitchen scissors

step by step

Method

  1. Prep the vegetables

    • Finely dice the onion and mince the garlic.
    • Chop the water chestnuts, green onions and cashews.
    • Grate the ginger and shred the carrots.
    Step 1

  2. Cook the chicken

    • Heat the sesame oil in a frying pan over medium heat.
    • Add the ground chicken and cook, breaking it up, until browned.
    • Add the onion and cook until softened.
    Step 2

  3. Build the sauce

    • Stir in the hoisin sauce, soy sauce, garlic chili sauce and rice wine vinegar.
    • Add the garlic and ginger and combine well.
    • Cook until the onions are soft and the sauce coats the chicken.
    Step 3

  4. Add the crunch

    • Stir in the water chestnuts, cashews, green onions and shredded carrots.
    • Season with salt and pepper and cook briefly to warm through.
    Step 4

  5. Serve

    • Spoon the chicken mixture into butter lettuce leaves.
    • Drizzle with peanut sauce and sriracha.
    Step 5
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