Ginger-Soy Chicken Lettuce Wraps

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1 lb ground chicken
• 1 Tbsp neutral oil
• 1 Tbsp fresh ginger, minced
• 3 garlic cloves, minced
• 3 Tbsp soy sauce or tamari
• 2 Tbsp hoisin sauce
• 1 Tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp brown sugar
• 1 (8 oz) can water chestnuts, drained and diced
• 4 green onions, thinly sliced
• 12 large butter lettuce or romaine leaves
• 1 cup shredded carrots
• 1/2 cup fresh cilantro leaves
• 1 Tbsp toasted sesame seeds
• 1 lime lime wedges

Instructions

1. 1Heat a large 12-inch skillet over medium-high heat and add the neutral oil; when it shimmers, add the ground chicken and break it up with a wooden spoon.
2. 2Cook the chicken, stirring often, until no pink remains and some bits start to brown, about 6–8 minutes; drain any excess liquid if the pan looks watery.
3. 3Push the chicken to the side, add the minced ginger and garlic to the empty space, and cook 30–45 seconds until fragrant before stirring everything together.
4. 4In a small bowl stir the soy sauce, hoisin, rice vinegar, sesame oil, and brown sugar until the sugar dissolves, then pour the sauce over the chicken.
5. 5Add the diced water chestnuts and half of the green onions; simmer, stirring, for 2–3 minutes until the sauce thickens and glazes the meat and the mixture smells savory-sweet.
6. 6Remove the skillet from heat and taste; adjust with a splash more soy or vinegar if needed, then fold in the remaining green onions.
7. 7Rinse and thoroughly dry the lettuce leaves so they stay crisp cups; arrange them on a platter with shredded carrots, cilantro, sesame seeds, and lime wedges.
8. 8Spoon warm chicken mixture into each lettuce leaf, top with carrots and cilantro, finish with sesame seeds and a squeeze of lime, and eat immediately while the filling is hot and the lettuce is cool and crunchy.