Chicken Lettuce Wraps

Chicken Lettuce Wraps

2 T. sesame oil, divided
1 c. mushrooms, chopped
1 lb. ground chicken
2 garlic cloves, minced
6 basil leaves, finely chopped
2 T. hoisin sauce (also available in gluten-free)
2 T. teriyaki sauce (also available in gluten-free)
1 T. soy sauce (also available in gluten-free)
1 t. rice wine vinegar

  • In a medium wok or skillet over medium heat, heat 1 tablespoon of the sesame oil. Add the mushrooms, and cook, stirring occasionally, until golden brown and softened (about 5 minutes); transfer to a plate and set aside. Add 1 more tablespoon of sesame oil to the skillet and bring the heat back up. Add the chicken and cook until done, about 4-5 minutes, crumbling the meat as it cooks. Drain fat, if needed. Add the minced garlic, stir for 30 seconds. Add the mushrooms back into the skillet and sprinkle in the basil leaves; stir to combine.
  • Meanwhile, in a small mason jar or mixing bowl, combine the hoisin sauce, teriyaki sauce, soy sauce, rice wine vinegar, ground ginger, cornstarch, and sriracha; shake or whisk to combine.
  • Pour sauce over the chicken mixture and stir to coat evenly; cook until heated through and slightly thickened, about 1 minute.

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