Asian Chicken Lettuce Wraps
A fast one-pan dinner with seasoned ground chicken, fresh ginger, garlic, and a sweet-savory sriracha sauce served in crisp butter lettuce cups.
Equipment
- Large skillet or frying pan
- Wooden spoon or spatula
- Microplane or fine grater
Ingredients
- 1 tbsp olive oil or toasted sesame oil
- 0.5 medium onion diced
- 4 garlic cloves minced
- 1.5 tbsp fresh ginger minced or grated; or 1 tsp ginger powder
- 1 lb ground chicken
- 4 tbsp low sodium soy sauce Tamari or coconut aminos work as substitutes
- 2 tbsp Sriracha or more to taste
- 1 tbsp lime juice freshly squeezed
- 1 tsp honey or maple syrup optional
- 0.33 cup cashews chopped
- 2 green onions sliced
- 2 tbsp fresh parsley or cilantro chopped
- 0.5 cup shredded carrots
- 1 head butter lettuce leaves separated into cups
- 1 tbsp sesame seeds for topping
- 0.25 cup cashews or peanuts crushed, for topping
- 1 pinch salt and pepper to taste
Instructions
- Heat a large skillet over medium-high heat and add the oil. Once hot, add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and softened.
- Add the minced garlic and fresh ginger to the pan. Cook for about 1 minute, stirring constantly, until fragrant. Watch carefully so the garlic doesn't burn.
- Add the ground chicken to the pan. Break it up into small pieces with a wooden spoon and season with a pinch of salt and pepper. Cook for 6-7 minutes, stirring occasionally, until fully cooked through and lightly golden on the outside.
- Add the soy sauce, sriracha, lime juice, and honey to the pan. Stir until the chicken is well coated in the sauce and cook for another 30 seconds to let the sauce reduce slightly. Taste and adjust seasoning as needed.
- Remove the pan from the heat. Stir in the shredded carrots, sliced green onions, chopped parsley or cilantro, and chopped cashews. Adding these off the heat keeps the vegetables crisp and the herbs bright.
- To assemble, spoon a generous portion of the chicken mixture into each butter lettuce cup. Drizzle with remaining pan sauce and sprinkle with sesame seeds and crushed cashews or peanuts. Serve immediately.
