Ingredients
Equipment
Method
- In a small bowl, combine the finely diced water chestnuts, yellow onion, minced garlic, and chopped fresh ginger. This aromatic base is crucial for developing the deep flavors of the filling.1/2 cup finely diced water chestnuts, 1/4 cup finely diced yellow onion, 2 tablespoons minced garlic, 2 tablespoons finely chopped fresh ginger
- Heat the sesame oil and vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken, breaking it apart with a spoon. Cook until the chicken is thoroughly browned and no pink remains, about 5-7 minutes. Drain off any excess grease.1 tablespoon sesame oil, 1 tablespoon vegetable oil, 1 pound ground chicken (or finely diced chicken breast)
- Add the prepared water chestnut, onion, garlic, and ginger mixture to the skillet with the cooked chicken. Stir-fry for 2-3 minutes until the vegetables are softened and fragrant.1/2 cup finely diced water chestnuts, 1/4 cup finely diced yellow onion, 2 tablespoons minced garlic, 2 tablespoons finely chopped fresh ginger, 1 pound ground chicken (or finely diced chicken breast)
- In a separate small bowl, whisk together the soy sauce, Hoisin sauce, rice vinegar, sriracha, and white pepper until well combined. This is your flavor powerhouse!2 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon Hoisin sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sriracha, 1/4 teaspoon white pepper
- Pour the sauce mixture over the chicken and vegetable mixture in the skillet. Stir well to ensure everything is evenly coated. Let the mixture simmer for another 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.2 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon Hoisin sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sriracha, 1/4 teaspoon white pepper, 1/2 cup finely diced water chestnuts, 1/4 cup finely diced yellow onion, 2 tablespoons minced garlic, 2 tablespoons finely chopped fresh ginger, 1 pound ground chicken (or finely diced chicken breast)
- Stir in the chopped fresh cilantro until just combined. The fresh herbs add a burst of brightness that contrasts beautifully with the savory filling.1/4 cup chopped fresh cilantro
- Spoon a generous portion of the chicken filling into each prepared iceberg lettuce leaf. Garnish with additional chopped cilantro, if desired. Serve immediately and enjoy the delightful crunch of the lettuce with the warm, flavorful filling.8-10 large iceberg lettuce leaves, 1/4 cup chopped fresh cilantro
Notes
Allow the chicken lettuce wrap filling to cool completely before storing. Place the cooled filling in an airtight container. It can be refrigerated for up to 3 days. It is best to store the lettuce leaves separately, as they can become soggy if stored with the filling. Wash and dry your lettuce leaves thoroughly before storing them in a separate airtight container or a resealable plastic bag. To reheat the filling, transfer it to a skillet over medium heat and stir occasionally until warmed through, about 5-7 minutes. You can also microwave the filling in a microwave-safe dish for 1-2 minutes, stirring halfway through. Serve the warm filling with fresh lettuce leaves. The chicken filling itself freezes well. Once cooled, transfer the filling to a freezer-safe airtight container or a heavy-duty freezer bag. It can be frozen for up to 2-3 months. Thaw the filling in the refrigerator overnight and then reheat as directed above.
