If there is one ingredient to splurge and buy that will make the big difference in your at home asian cooking tasting restaurant quality, I would recommend sesame oil. It is not expensive and is available at most typical grocery stores. It really changes the flavor. If you do not have that and still want to make these, I would instead recommend butter. We all know lettuce wraps are good if you are going without grains or gluten for something, but that leaves the problem that I am always thinking of and you are always thinking of. What about getting full?
This batch of chicken lettuce wraps addresses this very question, friends. A big huge skillet of the this chicken filling for the wraps is – filling. I serve it with some of the scallion and coconut rice that is in this recipe, substituting the canola oil for butter. People were very into this whole thing!
BETTER-THAN-TAKEOUT CHICKEN LETTUCE WRAPS
Serves six souls
1 pound ground chicken
2 tablespoons sesame oil, divided
1 onion, minced
6 cloves garlic, minced
8 ounces water chestnuts, diced
1 yellow bell pepper, minced
2 tablespoons honey
2 tablespoons soy sauce
Lettuce leaves, perhaps bibb, boston, or butter lettuce
1 bundle green onions, sliced in one inch pieces
Sesame seeds
1 carrot, grated
1/2 cup cilantro leaves
1/2 cucumber, diced
4 radishes, sliced
A double batch of this coconut and scallion rice (optional)
In a skillet over medium heat, cook ground chicken in 1 tablespoons of sesame oil for 6 minutes. Add onion and cook for 5 minutes. Add garlic, water chestnuts, and bell pepper and cook for 2 minutes.
In a bowl, whisk together honey, soy sauce, and 1 tablespoon sesame oil.
Pour sauce over chicken. Serve in lettuce leaves and top with green onion, sesame seeds, carrot, cilantro, cucumber, and radishes. I like to serve with this rice too.
- 1 pound ground chicken
- 2 tablespoons sesame oil, divided
- 1 onion, minced
- 6 cloves garlic, minced
- 8 ounces water chestnuts, diced
- 1 yellow bell pepper, minced
- 2 tablespoons honey
- 2 tablespoons soy sauce
- Lettuce leaves, perhaps bibb, boston, or butter lettuce
- 1 bundle green onions, sliced in one inch pieces
- Sesame seeds
- 1 carrot, grated
- ½ cup cilantro leaves
- ½ cucumber, diced
- 4 radishes, sliced
- A double batch of this coconut and scallion rice (optional)
- In a skillet over medium heat, cook ground chicken in 1 tablespoons of sesame oil for 6 minutes. Add onion and cook for 5 minutes. Add garlic, water chestnuts, and bell pepper and cook for 2 minutes.
- In a bowl, whisk together honey, soy sauce, and 1 tablespoon sesame oil.
- Pour sauce over chicken. Serve in lettuce leaves and top with green onion, sesame seeds, carrot, cilantro, cucumber, and radishes. I like to serve with this rice too.
If there is one ingredient to splurge and buy that will make the big difference in your at home asian cooking tasting restaurant quality, I would recommend sesame oil. It is not expensive and is available at most typical grocery stores. It really changes the flavor. If you do not have that and still want to make these,
If it’s helpful, I put all these as amazon links, so you can source them easily there! If from this list you know of one I’ve missed that sounds like I’d like please tell me!
