Asian Chicken Lettuce Wraps
Tender pieces of chicken tossed in a marinade of oyster sauce, garlic, ginger, and brown sugar. Served in lettuce cups with crushed peanuts.
Servings: 4
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground chicken
For the sauce:
- 1/3 cup beef broth
- ½ cup soy sauce
- 2 teaspoons sesame oil
- 2 garlic clove minced
- 2 teaspoons brown sugar
- 3 teaspoons ground ginger
- 3 tablespoon oyster sauce
For garnish and serving:
- 6-8 Bibb lettuce leaves washed and gently dried
- ¼ cup unsalted peanuts crushed
- 2 scallions white ends trimmed, minced
Instructions
- In a large saucepan over medium heat, heat the vegetable oil until shimmering.
- Add the chicken and cook, crumbling with a wooden spoon or spatula, until it starts to brown.
- While the chicken is cooking, add the sauce ingredients to a container with a tight-fitting lid. Secure the lid, then shake the contents of the container until the brown sugar and ground ginger have dissolved. Alternatively, you can add the sauce ingredients to a large bowl and then whisk until they are incorporated.
- Pour the sauce into the saucepan and stir to combine with the chicken. Turn the heat to low and simmer, cooking until the sauce has started to reduce a bit and the chicken is cooked through, about 3-4 minutes.
- Remove the chicken from the heat. Spoon evenly into lettuce cups and top with the peanuts and green onions.
Video
Notes
This easy dish uses the same sauce base as the Beef and Bok Choy Lo Mein and is then topped with zesty green onions and crunchy peanuts. Roll it up in Bibb lettuce leaves for an easy meal or side.
The chicken portion of this dish freezes great! Cook the chicken as instructed, then wrap tightly with separate containers of peanuts and diced green onions and freeze everything together for up to 8 weeks. Thaw, reheat the chicken, top with the peanuts and green onions and serve in fresh lettuce cups.