Asian Chicken Lettuce Wraps

• portions: 6 servings
• temps total: 50 minutes

Ingrédients

8 oz skinless (boneless chicken thighs, ground)

1/4 cup water chestnuts (chopped fine)

1/4 cup dried shiitake mushrooms (If you can’t find dried, fresh, chopped shiitake mushrooms will work)

1 tbsp reduced sodium soy sauce

1/4 tsp dark soy sauce

1/2 tsp oyster sauce

1 1/2 tsp sesame oil

1 tbsp rice wine or dry sherry

1/2 tsp sugar

freshly ground white pepper (to taste)

2 cloves garlic (finely chopped)

6 iceberg lettuce leaves (rinsed, careful not to break)

2 tbsp diced scallions

4 tbsp hoisin sauce

1/2 tsp chili sauce (I used Sriracha)

1 tbsp warm water

Instructions

Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.

Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.

Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.

Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.

Heat remaining sesame oil in a wok or large skillet over medium-high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.

To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

Nutrition

• Taille de Portion: 1 lettuce wrap
• Calories: 102 kcal
• Lipides Totaux: 3 g
• Lipides Saturés: 0.5 g
• Cholestérol: 32 mg
• Sodium: 344 mg
• Glucides Totaux: 9.5 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 4.5 g
• Protéines: 8.5 g