since starting to share recipes on kelly’s ambitious kitchen i have posted 32 recipes! crazy right? of those 32 recipes, 6 of them are categorized in the asian world. {count em! 1, 2, 3, 4, 5, 6}
wanna know a fun fact?
the ‘asian food world’ is one i frequent the least! i’m talking anything from china town authentic to the asian zing salad at TGIF. when the day runs late + takeout is the only answer, the boyfriend will always choose a pb&j over the chinese stand down the road. asian food + it’s broad range is always last pick on our kickball team.
then why are you sharing so many asian recipes + equipping them with phrases like ‘they’re the best’ and ‘you must make these!’?
guys. i think it’s directly because of that fun fact above! while we might always. everytime. choose a taco joint over a thai restaurant – i love to whip up a homemade teriyaki + heat up the wok on my own stove.. so when you think about it that way, it kinda makes sense! right?
yeah. i’m not falling for it either.
basically. here i am sharing with you a recipe for lettuce wraps that would make any chinese restaurant blush. they are also BEYOND easy -we’re talking under 15 minutes people- and they’re a bit nostalgic for any PF Changs lovers out there, yeah you know where you’re at! and guess what?
they’re the best + you must make them!
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1 white onion, diced
- ¼ cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon fresh ginger, grated
- 2 teaspoons sriracha
- 1 {8oz} can sliced water chestnuts, drained, rinsed + diced
- 5 green onions, thinly sliced
- 1 head butter lettuce, leaves pulled apart
- chow mein noodles, for garnish
- heat olive oil in a skillet over medium-high heat.
- add ground chicken, onion, garlic + ginger to the skillet. cook the mixture until browned {about 3-5 minutes} making sure to crumble the ground chicken as it cooks.
- while the chicken mix is browning - mix together the hoisin sauce, soy sauce, rice wine vinegar, ginger + sriracha.
- add in the hoisin sauce mixture, water chestnuts + green onions to the browned chicken mix, stir to combine + cook until the green onions are tender {about 2-3 minutes}
- to serve the lettuce wraps, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf + top with chow mein noodles, wrap the sides up + enjoy!
this chicken mix is no exception to the ‘chinese food is king of the leftover world’ theory. just be sure to seal anything left over in an air-tight tupperware + serve your lettuce fresh each time!
anything that holds well as a leftover is perfect for a serving of 1! you’ll get more meals than just one + that makes you the big winner here!
while i love these as a stand-alone for lunch or dinner, these lettuce wraps are a killer appetizer option. super easy to bring to a friends {one bowl of ground chicken mix + one plate of lettuce leaves} + a cinch to reheat for when the partay is ready!
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These were delicious and so easy! Thanks for the recipe!
yay! I am SO glad to hear that! thank you for letting me know! -kelly