Ingredients
Scale
Chicken Filling:
- 1 lb ground chicken (or finely chopped chicken breast)
- 2 tbsp sesame oil (or vegetable oil)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 red bell pepper, finely diced
- 1/2 cup carrots, grated or julienned
- 1/4 cup fresh cilantro, chopped
- 2 green onions, chopped
- 1/4 cup chopped peanuts (optional, for crunch)
- 1 tbsp lime juice
For the Sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp fish sauce
- 1 tbsp hoisin sauce
- 1 tbsp peanut butter (optional, for extra creaminess)
- 1 tsp sesame oil
- 1 tsp honey or brown sugar (optional, for sweetness)
- 1/2 tsp red pepper flakes (optional, for heat)
For Serving:
- Butter lettuce or iceberg lettuce leaves (for wrapping)
- Fresh cilantro (for garnish)
- Lime wedges (for garnish)
Instructions
- Prepare the Sauce
In a small bowl, whisk together soy sauce, fish sauce, hoisin sauce, peanut butter (if using), sesame oil, honey, and red pepper flakes. Set aside. - Cook the Chicken
Heat sesame oil in a large skillet over medium-high heat. Add ground chicken and cook for 5-7 minutes, breaking it apart until fully cooked and browned. - Add Vegetables
Stir in chopped onion, garlic, and grated ginger; sauté for 2-3 minutes until fragrant. Add bell pepper and carrots; cook for another 3-4 minutes until vegetables are tender-crisp. - Combine with Sauce
Pour the prepared sauce over the chicken and vegetable mixture; stir well to coat evenly. Cook for an additional 1-2 minutes, allowing the sauce to slightly thicken. Stir in lime juice, chopped cilantro, and green onions. - Assemble the Lettuce Wraps
Gently separate lettuce leaves. Spoon the chicken mixture into the center of each leaf. Garnish with chopped peanuts (if desired) and additional cilantro. Serve with lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes