• 2e886655f4addc80b0db9c9342b2586a

Chicken Lettuce Wraps

Chicken Lettuce Wraps

Prep
Cook
Serves 4people
Ingredients
4
medium carrots, peeled and finely diced
2
stalks celery, finely diced
1
red bell pepper, finely diced
1
can water chestnuts (8 oz), drained and finely diced
3
scallions (green onions), thinly sliced
2
tbsp grated fresh ginger
4
cloves garlic, minced
1
lb ground chicken (at least 90% lean)
1/4
tsp ground black pepper
1/3
cup Chinese plum sauce
2
tbsp reduced-sodium soy sauce
2
tbsp rice vinegar
1
tbsp chili paste, sriracha
1/4
cup dry-roasted, unsalted cashews, chopped
1/4
cup fresh cilantro, minced
1
Boston lettuce or romaine lettuce
Directions
1.
Liberally coat a large skillet with oil spray, and preheat it over medium-high heat.
2.
Add carrots, celery, bell pepper, water chestnuts, scallions, ginger, and garlic. Sauté, stirring occasionally, until the vegetables soften slightly, about 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.
3.
Reapply oil spray if necessary, and add the group chicken to the skillet. Cook until the chicken is no longer pink, breaking the meat into a fine crumble with a wooden spoon as it cooks.
4.
Season with the black pepper.
5.
Add the plum sauce, soy sauce, vinegar, and chili paste and stir to coat. Reduce the heat to low and simmer until heated through.
6.
Remove the skillet from the heat, and stir in the cashews and cilantro. Allow the mixture to cool slightly, about 5 minutes.
7.
Clean the lettuce and break off 12 individual leaves. Fill each lettuce cup with roughly 1/2 cup of the chicken mixture.

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