Chicken & Oyster Lettuce Wraps
Ingredients
Lettuce Wraps
- 1 head of butter lettuce, rinsed
- 8 oz oyster mushrooms, chopped
- 8 oz canned water chestnuts, drained and chopped
- ½ cup shredded carrot
Chicken
- 1 lb ground chicken
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon hoisin sauce
- 2 tablespoon sesame oil (for cooking)
Dipping Sauce
- 3 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce
- 2 teaspoon Chinese hot mustard
- 4 tablespoon hoisin sauce
- ⅓ cup chopped spring onion (use ¼ cup for sauce and the remainder as garnish at the end)
Instructions
- Thoroughly combine garlic, ginger and hoisin sauce with the ground chicken in a bowl and set aside to marinate on the counter.
- Whisk the sauce ingredients together in another bowl and also set aside.
- Dry cook the oysters for ~5 minutes on med-high, stirring occasionally. Once some moisture has released and the mushrooms are browned, add sesame oil and chicken to the pan. Brown for another 5 minutes, stirring regularly.
- Add water chestnuts and carrots to the pan. Cook for 5 more minutes.
- Reduce the heat, add the sauce and simmer a couple more minutes, stirring to fully combine.
- Divide the mixture between the lettuce wraps then optionally garnish with leftover spring onion.
Nutrition
Calories: 181kcalCarbohydrates: 14gProtein: 13gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 49mgSodium: 634mgPotassium: 589mgFiber: 3gSugar: 5gVitamin A: 2068IUVitamin C: 3mgCalcium: 26mgIron: 2mg
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