Why am I giving out this recipe? I’m still trying to figure that out.
I love lettuce wraps. Love with a capital L.
Natasha Bedingfield is probably singing about lettuce wraps from my point of view…
I digress. But, I have been writing out this recipe a lot lately, and thought I would post it for everyone! They’re my go-to entertaining meal, quick and easy, but packed with flavour. Plus, they’re better than all the others I’ve tried (yes, even P.F. Chang’s and Joey’s). You can add in red peppers too, if you happen to like gross things, but other than that, this recipe has been worked and re-worked, and is perfect (if I do say so myself…)
Chicken Lettuce Wraps
What You’ll Need
- 1 head of Boston Lettuce
- 1 tbsp olive oil
- 2 chicken breasts, cut into tiny bite-sized pieces
- 3 cloves garlic, minced or pressed
- ½ onion, diced
- 2 cups shiitake/cremini mushrooms (I use both), sliced like little matchsticks
- 2 tbsp low sodium soy sauce
- ½ tsp brown sugar
- 5 tbsp hoisin sauce (I use honey hoisin sauce, or add 1 tbsp of honey)
- 2 green onions, sliced on the diagonal
- steam fried Asian noodles
- serve with peanuts and sriracha!
What To Do
Heat a large wok to medium heat, add oil. Add garlic and onions sauté until softened. Add chicken, stir fry until no longer pink and with a slight golden brown colour forming. Add in the mushrooms and sauté for 1 min. Mix the brown sugar in with the soy sauce and add to the wok, continuing to sauté for 2 minutes. Add hoison sauce (and honey). Stir, remove from heat and add in noodles, a good handful or so.
Serve with the washed and dried (this is key) Boston Lettuce for wrapping. Spoon a portion onto the wrap, top with peanuts and scallions and sriracha. Mmmm mmmmm mmmmmmmmm… now I’m hungry.