Chicken Lettuce Wraps with Hoisin & Water Chestnuts

• 30 min total
• 25 min hands-on
• Serves 4
• 310 kcal
• 41 g protein

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Ingredients

• 3 tbsp hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1½ lb chicken breast, cut into ¼-inch pieces
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can sliced water chestnuts (8 oz), drained and finely chopped
• 4 green onions, thinly sliced, whites and greens kept separate
• 2 heads butter lettuce, leaves separated

Method

1. Stir the hoisin sauce, soy sauce, rice vinegar, sesame oil and 2 tbsp water together in a small bowl.
2. Pat the chicken dry. Heat the vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken in an even layer and cook without stirring for 2 minutes, until browned underneath, then stir and cook 3–4 minutes more, breaking up any clumps, until no pink remains and the pieces reach 165°F (74°C).
3. Add the garlic, ginger, water chestnuts and the white parts of the green onions and stir-fry 1 minute, until fragrant.
4. Pour in the sauce and toss for about 1 minute, until it bubbles, thickens slightly and coats the chicken. Take off the heat and stir in most of the green onion tops.
5. Spoon the filling into the lettuce leaves, scatter over the remaining green onions and eat them like tacos.

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