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Sesame Hoisin Ground Chicken Lettuce Wraps
Yield: 2-3
Jess Bentley
@SliceofJess
00:10
Prep
00:15
Cook
00:25
Total Time
Ingredients & Directions
Directions
Crispy Rice Noodles
2 oz
dried angel hair rice noodles
1 - 2 cups
vegetable or peanut oil
- Heat the vegetable or peanut oil in a large stockpot over medium-high until it has reached 350F. Make sure it's enough to submerge the noodles when frying.
- Gently drop in 2 ounces of the rice noodles. Depending on the size of your pot you may have to work in batches.
- Fry the rice until puffed up, about 15 seconds.
- Remove with a slotted spoon an allow to drain on a paper-towel lined plate.
Chicken Lettuce Wraps
2 tablespoons
sesame oil
1 lb
1/2
sweet yellow onion, chopped small
1/2 teaspoon
salt
1/3 cup
hoisin sauce
2 tablespoons
liquid aminos
1 tablespoon
rice wine vinegar
1 tablespoon
chili garlic sauce
3
garlic cloves, minced
1 teaspoon
ground ginger powder
8 oz
water chestnuts, drained & diced
2 oz
chives, sliced
1/4 cup
peanuts
black sesame seeds, for garnish
butter, green leaf or iceberg lettuce leaves, for serving
cilantro, if desired
- Sauté the ground chicken in a large frying pan with the sesame oil, sweet onion, and salt.
- Once browned, add the hoisin, liquid aminos, rice wine vinegar, chili garlic sauce, garlic, and ginger.
- Bring to a simmer and continue to cook for 3 - 4 minutes, or until the sauce has slightly thickened.
- Fold in the water chestnuts, chives, and turn off the heat.
- Sprinkle with peanuts and sesame seeds right before serving. Serve with lettuce leaves, cilantro, and crispy noodles on the side.
Notes on this recipe:
- This recipe will usually feed my husband and I for dinner as our main course with a side dish. However, if you’re serving the lettuce leaves as an appetizer it can serve up to 6 people, about 2 lettuce wraps each.
- If you happen to have leftovers, same as meal prep note above: store the chicken in an airtight container, refrigerated, and consume within 2 – 3 days.
- Not a cilantro fan? No problem. It’s one of my favorite herbs so I always add a few leaves on top. However, this recipe will still be super delicious without it.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Sesame Hoisin Ground Chicken Lettuce Wraps
Jess Bentley
@SliceofJess
Yield: 2-3
00:10
Prep
00:15
Cook
00:25 Total Time
Ingredients
Directions
Crispy Rice Noodles
2 oz
dried angel hair rice noodles
1 - 2 cups
vegetable or peanut oil
- Heat the vegetable or peanut oil in a large stockpot over medium-high until it has reached 350F. Make sure it's enough to submerge the noodles when frying.
- Gently drop in 2 ounces of the rice noodles. Depending on the size of your pot you may have to work in batches.
- Fry the rice until puffed up, about 15 seconds.
- Remove with a slotted spoon an allow to drain on a paper-towel lined plate.
Chicken Lettuce Wraps
2 tablespoons
sesame oil
1 lb
1/2
sweet yellow onion, chopped small
1/2 teaspoon
salt
1/3 cup
hoisin sauce
2 tablespoons
liquid aminos
1 tablespoon
rice wine vinegar
1 tablespoon
chili garlic sauce
3
garlic cloves, minced
1 teaspoon
ground ginger powder
8 oz
water chestnuts, drained & diced
2 oz
chives, sliced
1/4 cup
peanuts
black sesame seeds, for garnish
butter, green leaf or iceberg lettuce leaves, for serving
cilantro, if desired
- Sauté the ground chicken in a large frying pan with the sesame oil, sweet onion, and salt.
- Once browned, add the hoisin, liquid aminos, rice wine vinegar, chili garlic sauce, garlic, and ginger.
- Bring to a simmer and continue to cook for 3 - 4 minutes, or until the sauce has slightly thickened.
- Fold in the water chestnuts, chives, and turn off the heat.
- Sprinkle with peanuts and sesame seeds right before serving. Serve with lettuce leaves, cilantro, and crispy noodles on the side.
- This recipe will usually feed my husband and I for dinner as our main course with a side dish. However, if you’re serving the lettuce leaves as an appetizer it can serve up to 6 people, about 2 lettuce wraps each.
- If you happen to have leftovers, same as meal prep note above: store the chicken in an airtight container, refrigerated, and consume within 2 – 3 days.
- Not a cilantro fan? No problem. It’s one of my favorite herbs so I always add a few leaves on top. However, this recipe will still be super delicious without it.
