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Asian Lettuce Wraps
  • 1 pound White Ground Chicken
  • 1 Head Iceberg Lettuce, cut into half and make cups
  • 6 ounces Soy Sauce
  • 3 ounces Sugar
  • Pinch Black Pepper
  • 1/2 ounce Chicken Base
  • 1 ounce White Cooking Wine
  • 4 Green Onions, roughly chopped
  • 2 tablespoons Sesame Oil
  • 1 Clove Garlic, diced
  • 4 ounces Shitake Mushrooms, diced
  • 3 ounces Oyster Sauce
  • 2 tablespoons Canola Oil
  • 6 ounces Water
  • 3 ounces Water Chestnuts, drain the water and dice
  • 1 ounce Corn Starch

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  1. In a medium mixing bowl add soy sauce, sugar, white wine, oyster sauce, garlic, water, and chicken base, mix well to incorporate.
  2. In medium sauce pan add canola oil and cook ground chicken for 5 minutes add pinch of black pepper, drain well and cool.
  3. Mix diced mushrooms, diced water chestnuts and cooked ground chicken together and in medium sauce pan add 2 tablespoons of sesame oil and sauté ingredients for 2 minutes.
  4. Add sauce to pan and cook for an additional 2 minutes, bringing to a boil.
  5. Add corn starch to 2 oz. cold water mix and add to mixture slowly, simmer for 2 minutes.
  6. Add green onions and toss, cup into lettuce.
Prep Time: 15 minutes
Cook Time: 11 minutes