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From Marie’s Kitchen: A family-friendly recipe selected and shared by Marie.
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Ingredients
1 lb ground chicken 1 tablespoon vegetable oil 1 small onion, diced 2 cloves garlic, minced 1 tablespoon fresh ginger, minced 1 cup mushrooms, finely chopped 1 (8 oz) can water chestnuts, drained and chopped 3 green onions, sliced ¼ cup low-sodium soy sauce 2 tablespoons hoisin sauce 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 teaspoon sriracha (optional) 1 teaspoon cornstarch mixed with 2 tablespoons water Butter lettuce or Bibb lettuce leaves
Directions
Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and ginger and cook for 30 seconds. Add the ground chicken and cook until browned, breaking it into crumbles. Mix in mushrooms, water chestnuts, and green onions. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, sriracha, and cornstarch mixture. Pour the sauce into the skillet and stir until everything is coated and slightly thickened, about 2–3 minutes. Spoon the mixture into lettuce leaves and serve immediately. Marie's Tip ❤️ For the best lettuce wraps, use butter lettuce or Boston Bibb lettuce. The leaves are soft, flexible, and naturally form little cups that hold the filling without tearing. If you're serving guests, arrange the lettuce on a chilled platter and let everyone build their own wraps for a fun, interactive meal.
Recipe Card Photo
