Asian Chicken Lettuce Wraps
This is one of those recipes where I have to be careful not to eat the whole thing while I am taste testing because I have zero self-restraint. Lettuce wraps are a refreshing, healthy and fresh alternative to tortillas. Butter lettuce is my favorite to use as the wrapper because the leaves are sweet and tender and have a nice crunch and texture. If you can’t find butter lettuce then iceberg lettuce can take its place. The water chestnuts give that perfect extra crunch; even if you eat them as leftovers they keep that crunch unlike a lot of reheated things.
¼ cup soy sauce
2 teaspoons fish sauce*
¼ (packed) cup dark brown sugar
1 teaspoon rice wine vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons toasted sesame oil
½ cup finely chopped yellow onion
3 cloves garlic, chopped
1 green onion, thinly sliced, whites and greens separated
1 (8-ounce) can of water chestnuts, drained and chopped
½ cup finely chopped shiitake mushrooms
¾ pound boneless, skinless chicken breasts, finely chopped into ¼” cubes
1 large head butter lettuce, separated into leaves, for serving
2 cups cooked jasmine rice, for serving
1 Fresno chili, thinly sliced, for garnish
Micro cilantro (optional), for garnish
In a medium bowl combine soy sauce, fish sauce, brown sugar, rice wine vinegar, and olive oil. Set aside.
Heat a wok or large sauté pan over medium-high heat, add the sesame oil and heat through. Add the onion and garlic and sauté until the onions are soft and translucent, about 4 minutes. Add the whites of the green onion, water chestnuts and mushrooms. Continue to sauté, stirring occasionally until tender, about 4 minutes.
Add the chicken to the skillet and pour the sauce over the mixture. Stir to combine and continue to cook, stirring occasionally, until the chicken has cooked through and the sauce has thickened (it should be the consistency of syrup), about 10 minutes. Remove from heat and stir in the remaining green onion.
To serve: scoop the hot chicken mixture into lettuce cups with jasmine rice. Garnish with Fresno peppers and micro cilantro (optional).
*Note: Fish sauce can be found in the international section of most grocery stores or at Asian markets. While it might have a potent smell, the sauce made of anchovies and salt is a flavorful addition to recipes.
If you make this recipe, be sure to tag your photo #cwcr - I love getting to see what you make!