Chicken lettuce wraps is one of those recipes that you need to have in your repertoire. It is a life saver when you are entertaining and also a great option when you are in search of a quick and healthy recipe for the family dinner (they’re so fun to eat and kids love it!).
This recipe is extremely versatile, you can replace the chicken with turkey or even tofu if you prefer a different taste or are a vegetarian. I really love it with chicken and roasted mushrooms. This dish is super quick as all you need to do is stir-fry the chicken with all the ingredients while the mushrooms roast in the oven for approximately 15 minutes.
You can perfectly adapt this dish to your tasting by adding 1 tablespoon of shredded or minced ginger and a couple of tablespoons of Sriracha for a little heat. I like it simple and light, as it is. You can also try a lighter version of chicken lettuce wraps with marsala wine here.
I decided to roast the sliced mushrooms as they develop this toasty flavor and always come out tender and tasty. I love to season ours with salt and pepper and a drizzle of good extra virgin olive oil. Their flavor never disappoints. I love to roast them instead of pan fry them as they are way lighter and require less quantity of olive oil to cook. You can also add a hint of thyme to add another layer of flavor. It took me about 15 minutes (stirring them a couple of times) to be ready to incorporate to the chicken stir fry. I love roasted veggies!
I prefer to serve them with butter lettuce just for the taste, consistency and size. I always try to get one that is not that big so that it will be a little crispy and will hold to the warm chicken. Just make sure that is completely dry when you serve the chicken, otherwise it can get a little messy and it would ruin the dish.
On a non food related news, we are completely obsessed with Stranger Things, I would love to know if any of you is as compulsive as we are while watching Netflix, it is incredibly hard to not say ‘Just one more episode!’.
I hope you enjoy this dish as much as we do!
Here’s the recipe.
Chicken Lettuce Wraps with Roasted Mushrooms
Yield: About 4 servings
Time: About 25 minutes, including preparation
1 lb of ground chicken
8 oz of mushrooms, sliced
2 tbs of Extra Virgin Olive Oil, divided
1 tsp of butter
1/2 tsp of salt
1/4 tsp of black. pepper
1 tbs of sesame oil and extra for finishing
1 tbs of white rice vinegar
1 sweet onion
2 garlic cloves, minced
3 green onions, sliced
2 tbs low sodium soy sauce
1 tbs of Stir Fry classic sauce
2-3 tbs of Hoisin Sauce
4 oz of water chestnuts, diced
1 Butter Lettuce
Parsley for garnishing
1/4 cup of chicken or vegetable broth
1/2 cup of cashews, chopped
1/2 cup of cucumber, sliced
1/3 cup of carrots, shredded
1/3 cup of bean sprouts
1/2 cup of red peppers, julienned or thinly sliced
1/4 cup of low sodium soy sauce
Preheat the oven to 425 ° Fahrenheit. Place mushrooms in a medium bowl and add 1 tablespoon of olive oil, salt and pepper. Mix very well until mushrooms are coated. Place on a baking pan in a single layer. Bake for about 15 minutes stirring the mushrooms so that they can brown evenly on both sides. Set aside once they are cooked and browned.
In the meantime, while mushrooms are in the oven, place olive oil, butter and sesame oil in a large pan over a medium-high heat until it begins to simmer. Add onions, a pinch of salt and thyme. Stir to combine and cook until the onions start to soften, approximately 8 minutes.
Add the ground chicken and allow it to brown, crumbling the meat with a fork as it cooks. Season with salt, black pepper and more thyme.
Add rice vinegar, hoisin sauce, soy sauce and stir fry classic sauce, stir to combine.
Add the water chestnuts and garlic and continue stirring until fragrant and incorporated. Add the vegetable broth to deglaze the pan drippings.
Lower the heat to medium and stir in the mushrooms let simmer until the liquid has almost evaporated.
Rise the temperature and allow to cook for another 5 minutes if you want to toast the mushrooms a little further.
Drizzle a little bit of sesame oil to finish, sprinkle with green onions and serve on a butter lettuce leaf. You can also sprinkle some chopped parsley leaves for garnish.
I love mine with a crunchy bite so I add chopped cashews, bean sprouts, cucumber and dip them in low-sodium soy sauce!