Asian Chicken Lettuce Wraps are my life. I love the sweet and spicy filling. I love the tender crunch of the (hydroponically-grown) butterhead lettuce leaves. Need an exotic appetizer or main course that will make you and your guests swoon? This recipe is for you:
Oh. Before we get into the recipe, let me explain that Asian Chicken Lettuce Wraps have been around for a very long time. I first encountered them at Shun Lee Palace in New York City. That was circa 1982, when I had a Mohawk haircut, dyed fire-engine red on top and jet-black on the sides. I worked for PolyGram Records at the time. And I sang in a punk band. Hence the hair color. And the attitude.
But why are you asking me about my past life as a cultural icon? Our mission today is lettuce leaves. And a chicken mixture that is so delicious you’ll want to shovel it into your mouth like there’s no tomorrow. Perhaps I should not project.
To watch People Magazine‘s Sexiest Man of the Year make Asian Chicken Lettuce Wraps, just click the “play” arrow above. Then scroll down for the printable recipe.
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Asian Chicken Lettuce Wraps
Ingredients
For the sauce:
- 3 tablespoons Thai Sweet Chili Sauce
- 3 tablespoons Hoisen sauce
- 3 tablespoons Tamari sauce
- 1 tablespoon Sambal Olek
- 2 tablespoons vegetable oil
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon sesame oil
- 4 cloves of garlic, minced (or, use 4 teaspoons garlic paste)
- 1 tablespoon fresh, minced ginger
For the filling:
- 3 tablespoons vegetable oil
- 1 lb ground chicken
- 6 scallions, the white and green parts separated and finely sliced
- 2 cloves minced garlic (or 2 teaspoons garlic paste)
- 1 tablespoon minced fresh ginger
- 1/2 lb mushrooms, finely chopped
- 1/2 cup canned diced water chestnuts, drained
- 1 medium red bell pepper, diced
For the lettuce:
- 1 or 2 heads "butterhead" lettuce, the leaves separated, cleaned, and patted dry.
Instructions
- Whisk together the sauce ingredients in a medium bowl.
- Warm 2 tablespoons vegetable oil in a large skillet over medium heat. When the oil is hot, add the ground chicken and about 2 tablespoons of the sauce. Cook, while breaking up the meat with a wooden spoon, until the chicken is brown and cooked through. Remove chicken to a plate.
- Add the remaining tablespoon of oil to the skillet. Then add the scallion whites, garlic, ginger, mushrooms, water chestnuts and bell pepper. Saute until the mushrooms release their liquid -- about 5 minutes. Stir in the scallion greens, and saute for about 1 minute. Off heat, return the chicken and all of the remaining sauce to the skillet. Stir to combine. Spoon the mixture onto lettuce leaves.
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Lise says
oh my gosh, do they look delicious! i am getting the ingredients today or tomorrow, and will try them. Yummy, thank you Kevin!
Pam R says
I’m going to use smashed chickpeas instead of chicken. 🙂 The spices and other flavors will be great in them. Thanks Kevin!
Tiffany says
Kevin….stop teasing us! show us a picture of your Mohawk…aka Liberty spikes..pretty pleeze
My 16 yo daughter has been creating her Mohawk and Liberty Spikes …with great care lately..much to my surprise but I love it!
Ana says
Everybody liked this including me. I love things I can make ahead.