Chicken Lettuce Wraps

I used to go to Pei Wei a ton growing up – if you aren’t familiar with it, it’s basically PF Chang’s lower end version that offers quick dine-in or take-out options in a cafe-type setting where you order at the counter. Anyways, growing up my mom and I used to frequent this place at least once a week – it was our tradition. We would share edamame, lettuce wraps, and usually a stir fry of some type! But our favorite was the lettuce wraps – so simple, healthy, and actually tasty. I haven’t been to a location in years, in fact where I currently live they do not even have them! I crave these chicken lettuce wraps all the time and this is my re-invention of them to make when I am missing my mom and feeling a bit homesick (let me also make it known that I am a grown adult, married with a job, house, and responsibilities – but I still miss my mom and my hometown all the time!). I love that this recipe is full of vegetables and it tastes good! You could also probably make this vegetarian by substituting tofu for the chicken – I cannot confirm since I haven’t made this, but for any of my vegetarian friends out there it could be a yummy suggestion! Anyways, this recipe comes together quickly so you don’t have to stress during the week night about making something that tastes delicious and has a nutritional value!

  • 1lb Ground Chicken
  • 8oz Mushrooms, chopped
  • 1 Red Bell Pepper, diced
  • 8oz Water Chestnuts, diced
  • 4oz Bamboo Shoots, diced
  • 6 Green Onions, cut in 1inch pieces
  • 2 Tbsp Minced Garlic
  • 2 Tbsp Olive Oil
  • 1 Tbsp Fresh Ginger (you can mince or buy ginger paste from Gourmet Garden that can be found at most grocery stores)
  • For Serving: Butter Lettuce or Romaine Lettuce (these two options make nice bowls to keep the chicken mixture on the lettuce)

For the Sauce:

  • 3 Tbsp Hoisin
  • 2 Tbsp Thai Sweet Chili Sauce
  • 2 Tbsp Minced Garlic
  • 3 Tbsp Soy Sauce
  • 2 Tbsp Miso Paste
  • 3 Tbsp Rice Vinegar
  • 1 Tbsp Sriracha
  • 1 Tbsp Sambal Oelek
  • 1 Tsp Sesame Oil
  • 1 Tbsp Fresh Ginger
  • 1 Tbsp Peanut Oil (can substitute olive oil or vegetable oil as well)
  • Serves: 4-6
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes

To Make:

  1. In a medium bowl, add all the sauce ingredients and whisk together until well combined. Set aside until you’re ready to use.
  2. Heat a large pan over medium to high heat and add in the olive oil. Once it is hot, add in the chicken and brown for 5-8 minutes until the chicken is cooked through.
  3. When the chicken is done, transfer from the pan to bowl and set aside.
  4. Put the pan back on the heat and add in the garlic, ginger, mushrooms and bell peppers. Cook for 3-5 minutes until the water starts to evaporate and they begin to soften.
  5. Add the chicken back to the pan along with the green onions, water chestnuts, bamboo shoots and the sauce mixture. Cook for another 5-8 minutes until the sauce starts to thicken up.
  6. Turn the heat off, transfer to a large bowl and serve with the lettuce!

9 thoughts on “Chicken Lettuce Wraps

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