These lettuce wraps are easy to make, fun to eat, delicious and nutritious! A tasty, low carb meal that’s ready in a snap.
Asian Chicken Lettuce Wraps
2 tablespoons peanut oil
1 pound ground chicken
8 scallions, white and green parts, minced
2 teaspoons cornstarch
2/3 cup water chestnuts, chopped
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon oyster sauce or Asian fish sauce
6 soft lettuce leaves, such as butter or Boston Bib
Chopped peanuts, cilantro leaves, and lime wedges for garnish (optional)
Heat the oil in a skillet or wok over medium-high heat. Add the ground chicken, scallions, and cornstarch and cook, stirring constantly, until the chicken is cooked through, and broken up (but do not brown), about 3 to 4 minutes. Add the water chestnuts, soy sauce, ginger, and oyster or fish sauce and cook for 1-2 minutes. Remove from the heat. Cool slightly.
If you like heat, add some red pepper flakes or a dash of hot chili oil to the chicken mixture.
To serve, generously spoon chicken mixture into the center of each lettuce leaf. Wrap the lettuce around the filling. Serve with lime wedges and garnish with cilantro leaves and chopped peanuts, if desired. Makes 6 servings.