Appetizers Dinner Lunch

Sesame Hoisin Ground Chicken Lettuce Wraps

Sesame Hoisin Ground Chicken Lettuce Wraps

Jess Bentley
@SliceofJess

A light and satisfying lettuce wrap filled with sesame hoisin ground chicken. They are savory, crunchy and straight up delicious!

00:10
Prep
00:15
Cook
00:25
Total Time

Ingredients & Directions

Directions

Crispy Rice Noodles

2 oz
dried angel hair rice noodles
1 - 2 cups
vegetable or peanut oil
  1. Heat the vegetable or peanut oil in a large stockpot over medium-high until it has reached 350F. Make sure it's enough to submerge the noodles when frying.
  2. Gently drop in 2 ounces of the rice noodles. Depending on the size of your pot you may have to work in batches.
  3. Fry the rice until puffed up, about 15 seconds.
  4. Remove with a slotted spoon an allow to drain on a paper-towel lined plate.

Chicken Lettuce Wraps

2 tablespoons
sesame oil
1 lb
1/2
sweet yellow onion, chopped small
1/2 teaspoon
salt
1/3 cup
hoisin sauce
2 tablespoons
liquid aminos
1 tablespoon
rice wine vinegar
1 tablespoon
chili garlic sauce
3
garlic cloves, minced
1 teaspoon
ground ginger powder
8 oz
water chestnuts, drained & diced
2 oz
chives, sliced
1/4 cup
peanuts
black sesame seeds, for garnish
butter, green leaf or iceberg lettuce leaves, for serving
cilantro, if desired
  1. Sauté the ground chicken in a large frying pan with the sesame oil, sweet onion, and salt.
  2. Once browned, add the hoisin, liquid aminos, rice wine vinegar, chili garlic sauce, garlic, and ginger.
  3. Bring to a simmer and continue to cook for 3 - 4 minutes, or until the sauce has slightly thickened.
  4. Fold in the water chestnuts, chives, and turn off the heat.
  5. Sprinkle with peanuts and sesame seeds right before serving. Serve with lettuce leaves, cilantro, and crispy noodles on the side.

Notes on this recipe:

  • This recipe will usually feed my husband and I for dinner as our main course with a side dish. However, if you’re serving the lettuce leaves as an appetizer it can serve up to 6 people, about 2 lettuce wraps each.
  • If you happen to have leftovers, same as meal prep note above: store the chicken in an airtight container, refrigerated, and consume within 2 – 3 days.
  • Not a cilantro fan? No problem. It’s one of my favorite herbs so I always add a few leaves on top. However, this recipe will still be super delicious without it.

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Appetizers Dinner Lunch

Sesame Hoisin Ground Chicken Lettuce Wraps

Sesame Hoisin Ground Chicken Lettuce Wraps

Jess Bentley
@SliceofJess

A light and satisfying lettuce wrap filled with sesame hoisin ground chicken. They are savory, crunchy and straight up delicious!

Yield: 2-3

00:10 Prep
00:15 Cook
00:25 Total Time

Ingredients

Directions

Crispy Rice Noodles

2 oz
dried angel hair rice noodles
1 - 2 cups
vegetable or peanut oil
  1. Heat the vegetable or peanut oil in a large stockpot over medium-high until it has reached 350F. Make sure it's enough to submerge the noodles when frying.
  2. Gently drop in 2 ounces of the rice noodles. Depending on the size of your pot you may have to work in batches.
  3. Fry the rice until puffed up, about 15 seconds.
  4. Remove with a slotted spoon an allow to drain on a paper-towel lined plate.

Chicken Lettuce Wraps

2 tablespoons
sesame oil
1 lb
1/2
sweet yellow onion, chopped small
1/2 teaspoon
salt
1/3 cup
hoisin sauce
2 tablespoons
liquid aminos
1 tablespoon
rice wine vinegar
1 tablespoon
chili garlic sauce
3
garlic cloves, minced
1 teaspoon
ground ginger powder
8 oz
water chestnuts, drained & diced
2 oz
chives, sliced
1/4 cup
peanuts
black sesame seeds, for garnish
butter, green leaf or iceberg lettuce leaves, for serving
cilantro, if desired
  1. Sauté the ground chicken in a large frying pan with the sesame oil, sweet onion, and salt.
  2. Once browned, add the hoisin, liquid aminos, rice wine vinegar, chili garlic sauce, garlic, and ginger.
  3. Bring to a simmer and continue to cook for 3 - 4 minutes, or until the sauce has slightly thickened.
  4. Fold in the water chestnuts, chives, and turn off the heat.
  5. Sprinkle with peanuts and sesame seeds right before serving. Serve with lettuce leaves, cilantro, and crispy noodles on the side.
Notes on this recipe:
  • This recipe will usually feed my husband and I for dinner as our main course with a side dish. However, if you’re serving the lettuce leaves as an appetizer it can serve up to 6 people, about 2 lettuce wraps each.
  • If you happen to have leftovers, same as meal prep note above: store the chicken in an airtight container, refrigerated, and consume within 2 – 3 days.
  • Not a cilantro fan? No problem. It’s one of my favorite herbs so I always add a few leaves on top. However, this recipe will still be super delicious without it.