Ginger-Sesame Chicken Lettuce Wraps

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1 lb ground chicken
• 1 Tbsp sesame oil
• 1 Tbsp neutral oil
• 3 cloves, minced garlic
• 1 Tbsp, grated fresh ginger
• 4, thinly sliced, whites and greens sepa green onions
• 3 Tbsp soy sauce or tamari
• 1 Tbsp rice vinegar
• 1 Tbsp hoisin sauce
• 1–2 tsp sambal oelek or sriracha
• 1 can (8 oz), drained and finely chopped water chestnuts
• 2 heads, leaves separated butter lettuce or romaine hearts
• 1 cup, shredded carrots
• 1/2 cup, matchstick-cut cucumber
• 1 Tbsp toasted sesame seeds
• 1/4 cup leaves fresh cilantro or mint
• for serving lime wedges

Instructions

1. 1Heat a large skillet or wok over medium-high heat. Add neutral oil and sesame oil. When shimmering, add ground chicken and break it up with a wooden spoon.
2. 2Cook chicken 5–6 minutes until no pink remains and some bits are lightly browned. Drain excess liquid if the pan is very wet.
3. 3Push chicken to the side; add garlic, ginger, and green onion whites to the empty space. Cook 45–60 seconds until fragrant, then stir into the chicken.
4. 4Stir in soy sauce, rice vinegar, hoisin, and sambal. Add chopped water chestnuts and cook 2 more minutes so the sauce coats everything and reduces slightly.
5. 5Taste and adjust heat or salt; the filling should be savory, slightly sweet, and punchy. Remove from heat and fold in half the green onion greens.
6. 6Wash and dry lettuce leaves thoroughly; choose the sturdiest cup-shaped leaves for wrapping.
7. 7Spoon warm chicken filling into each lettuce cup. Top with shredded carrot, cucumber matchsticks, remaining green onions, sesame seeds, and herb leaves.
8. 8Serve immediately with lime wedges for squeezing. For meal-prep, store filling separately and reheat gently, then assemble fresh lettuce cups at lunchtime so they stay crisp.
9. 9Offer extra sambal or a quick drizzle of sesame oil at the table for customization.