I have to say these are Ahhh- Mazing, truly they are so darn yummy! If you like lettuce wraps, these are a MUST try at least once!
This weekend we had guests over… and I wanted to make something that wasn’t the usual appetizer. I decided to go with lettuce wraps because I was able to make them a little healthier and they really aren’t something you have at home very often!
The results were spectacular! They were a HUGE hit with everyone and were a fun interactive dish to serve! These are perfect for a crowd but also amazing for a family dinner!
There are a few steps to this recipe but I can assure you it’s worth it! I did everything except fry up the chicken and veggies before my guests arrived. The dish took about 5 minutes to finish once they were here!
Restaurant Style Lettuce Wraps
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- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon rice wine
- 3 chicken breasts , diced small
- 1 tablespoon hoisin sauce
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 2 teaspoons cornstarch
For the Stir-Fry:
- 3 tablespoons peanut or olive oil
- 3 cloves garlic , minced
- 1 teaspoon grated fresh ginger
- 1 jalapeno pepper , seeded and finely diced
- 2 green onions thinly sliced
- 1/4 teaspoon sugar
- 2 large portebello mushrooms , finely diced
- 1 can water chestnuts , diced
- 1 small red pepper finely sliced
- Small lettuce leaves (iceberg or butter lettuce), for serving
- Carrot and Cucumbers , julienned
- fresh bean sprouts
- 2/3 cup Hoisin Sauce
- 1/3 cup Seasoned Rice Vinegar
- 3 tablespoons Honey
- 1/4 cup Soy Sauce
- 1 tablespoon grated Ginger
- 1 tablespoon Lime Juice
- 1 clove Garlic , minced
- 1 teaspoon Sesame Oil
- 1/2 teaspoon Sriracha Sauce
- Combine chicken with vinegar, cornstarch and egg white In a ziplock bag. Refrigerate while you prepare the rest of the ingredients.
- Combine all ingredients in the cooking sauce and set aside.
- Combine all ingredients in the serving sauce in a small saucepan. Bring to a boil over medium high heat and let boil for 3 minutes. Remove from heat and cool
- Place 1 1/2 tablespoons of oil in the pan and heat over medium high. Add chicken and cook about 3 minutes. Remove from pan and set aside. Heat remaining oil in the pan and add garlic, ginger, jalapeño and green onions. Fry until fragrant (about 2 minutes) and add in mushrooms, water chestnuts and red peppers. Cook until juices evaporate (about 4 minutes). Add in chicken and cooking sauce. Cook about 3 minutes or until heated through.
- Place chicken mixture in a bowl. Serve with washed lettuce leaves, julienned carrots & cucumbers, bean sprouts and serving sauce.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Recipe inspired by Food Network Magazine