Chicken Lettuce Wraps

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1/4 cup hoisin sauce

2 Tbsp reduced-sodium soy sauce (or tamari sauce for gluten-free)

2 Tbsp water

1 1/2 Tbsp rice wine vinegar

1 tsp sesame oil

1 Tbsp sriracha or gochujang (to taste (optional, for spice)

1 Tbsp olive oil

1 pound ground chicken (or substitute ground turkey)

1 small yellow onion (diced)

2 garlic cloves (minced)

2 tsp freshly grated ginger

8 oz can water chestnuts (drained and diced)

1/4 cup chopped green onion (plus more to serve)

1 head butter lettuce (or romaine hearts, separated into cups)

Directions

Make the sauce: In a small bowl, combine hoisin sauce, soy sauce, water, rice wine vinegar, toasted sesame oil, and sriracha or gochujang if using. Set aside.

Cook the meat: Heat olive oil in a large cast-iron skillet or heavy skillet over medium-high heat. Add the ground chicken or turkey and cook for 3 to 4 minutes, breaking it up as it cooks, until just cooked through. Add the diced onion and cook for 3 to 5 minutes, until the onions are softened and the chicken is browned.

Add aromatics: Stir in the garlic and freshly grated ginger and cook for about 30 seconds, just until fragrant.

Add the sauce: Pour the prepared sauce into the skillet and sauté for 1 minute, stirring to coat the meat evenly.

Finish the filling: Stir in the diced water chestnuts and green onions. Cook for 1 more minute. Season with kosher salt and fresh black pepper to taste.

Serve: Spoon the warm chicken mixture into lettuce cups and garnish with the remaining green onions.

Nutrition

• Calories: 311 kcal
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.1 g
• Cholesterol: 98 mg
• Sodium: 732 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 4 g
• Total Sugars: 9 g
• Protein: 23 g