I searched for the perfect Lettuce Wrap recipe for quite a while. This is the combination of the ingredients we liked the best. Once you have all the ingredients in your pantry, it's a pretty quick and easy dinner to throw together.
Here are the basic ingredients I used for the sauce.
I mixed this all into the browned chicken and vegetables...
Add in water chestnuts and green onions, serve. We enjoy it with romaine lettuce or fancy green leaf lettuce. :)
½ teaspoon Sesame Oil
1 Tablespoon Canola Oil -If you are using a non-stick pan you can eliminate
3 cloves Garlic, Minced
2 Tablespoon Fresh Ginger, Minced
2 whole Carrots, Diced
1 red bell pepper
2 stalks Celery, Diced
1/2 cup, Minced Onion
1 pound Ground Chicken or Turkey
3/4 can Water Chestnuts, diced
1 bunch Green Onions, diced
2 Tablespoons Hoisin Sauce
2 pinches red pepper flakes
2 Tablespoon Teriyaki sauce
4 Tablespoons Soy Sauce
2 teaspoon Oyster Sauce, optional
1 Tablespoon Sriracha, or white cooking wine
1 teaspoon Brown Sugar, optional
1 head Romaine Lettuce or leaf lettuce, if you prefer
Directions
In a large, flat, non-stick pan or wok heat oil over medium high heat. Add ginger and garlic. Be careful not to burn Stir-fry until fragrant. Add the onions and chicken and cook for about 5-8 minutes or until done.
Meanwhile, mix all of the sauces together in a bowl including the sugar. Stir well.
Add the carrots and celery and cook for 4 to 5 minutes.
Mix together sauces and sugar and then pour into your meat/vegetable mixture. Continue stirring so all the flavors combine. Toss in chestnuts and green onions.
Serve in lettuce/cabbage cups of your choice and enjoy!
Here are the basic ingredients I used for the sauce.
I mixed this all into the browned chicken and vegetables...
Add in water chestnuts and green onions, serve. We enjoy it with romaine lettuce or fancy green leaf lettuce. :)
½ teaspoon Sesame Oil
1 Tablespoon Canola Oil -If you are using a non-stick pan you can eliminate
3 cloves Garlic, Minced
2 Tablespoon Fresh Ginger, Minced
2 whole Carrots, Diced
1 red bell pepper
2 stalks Celery, Diced
1/2 cup, Minced Onion
1 pound Ground Chicken or Turkey
3/4 can Water Chestnuts, diced
1 bunch Green Onions, diced
2 Tablespoons Hoisin Sauce
2 pinches red pepper flakes
2 Tablespoon Teriyaki sauce
4 Tablespoons Soy Sauce
2 teaspoon Oyster Sauce, optional
1 Tablespoon Sriracha, or white cooking wine
1 teaspoon Brown Sugar, optional
1 head Romaine Lettuce or leaf lettuce, if you prefer
Directions
In a large, flat, non-stick pan or wok heat oil over medium high heat. Add ginger and garlic. Be careful not to burn Stir-fry until fragrant. Add the onions and chicken and cook for about 5-8 minutes or until done.
Meanwhile, mix all of the sauces together in a bowl including the sugar. Stir well.
Add the carrots and celery and cook for 4 to 5 minutes.
Mix together sauces and sugar and then pour into your meat/vegetable mixture. Continue stirring so all the flavors combine. Toss in chestnuts and green onions.
Serve in lettuce/cabbage cups of your choice and enjoy!
