Asian chicken lettuce wraps are quite popular as an appetizer at favorite restaurants. But they are very easy to make at home. The lettuce wraps are a fun interactive party dish to serve for a few guests or a large crowd, or to your family on any weekday for dinner. Most people are likely to be familiar with how to put them together. You just set out the lettuce, shredded carrots and cilantro next to the bowl of cooked seasoned chicken, much like you would for tacos.
Be sure to have all of your ingredients prepped and ready to go before you start cooking. Once you start cooking, things move fast and it is done within minutes. So, dice, chop, mince and measure before you turn on the heat. And speaking of heat, I call for just a half teaspoon of hot chili paste. Increase or decrease to your preference.
Asian Chicken Lettuce Wraps
2 tablespoons oil
1-pound ground chicken
1/2 cup finely diced onion
4 large cloves garlic, minced
1/2 cup shredded carrot
2 tablespoons light brown sugar
3 tablespoons hoisin sauce
2 tablespoons low sodium soy sauce
1/2 teaspoon sambal hot chili garlic paste
1/4 teaspoon black pepper
Bibb lettuce for serving. Grated carrot, thinly sliced cucumber and radish, and cilantro for garnish.
Heat a large cast iron skillet over medium heat. Add the oil to the pan, swirl to coat. Add the diced onion to the pan, stirring occasionally, cooking for about 3 minutes. Add in the minced garlic and the grated carrot, stir to combine, cooking for 2 minutes. Add in the ground chicken, breaking into small pieces, stirring until lightly browned and cooked through. Add in the brown sugar, hoisin sauce, soy sauce, chili paste and black pepper. Stirring to combine until heated through.
Spoon the chicken into the lettuce "cups", garnish with grated carrot, sliced cucumber and cilantro.