- Preparation time
- 15 mins
- Cooking time
- 20 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Lunch
- Posted by
- Posted on
- February 18, 2020
- 3 Tablespoon
- Hoisin sauce
- 2 Tablespoon
- Low-sodium soy sauce
- 2 Tablespoon
- Rice wine vinegar
- 1 Tablespoon
- Sriracha
- 1 Teaspoon
- Sesame oil
- 1 Tablespoon
- Extra virgin olive oil
- 3 Clove
- Garlic
- 1 Tablespoon
- Freshly grated ginger
- 450 Gram
- Ground chicken
- 1 Pinch
- Salt
- 1 Pinch
- Ground black pepper
Are you counting calories but craving for tacos? Don’t fall into temptation! We’ve got something delicious that you can cook up in a jiffy. It is so FRESH and DELICIOUS, you’ll wonder why you’d want to head over to the Mexican place in the first place.
Introducing Quick Lettuce Wraps! They are filled with flavour – yes, not particularly Mexican but very much Asian, and extremely addictive because you’ll have that juicy crunch with the umami flavour. A quick chop and skillet-fry will present you with this!
Try it today!
- 1. Make the sauce first. In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.
- 2. In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.
- 3. Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.
- 4. Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into centre of each lettuce leaf.
No comments yet, be the first to leave one!