Quick Chicken Lettuce Wraps

1. 1
   prep · ~5 min

   Prepare the sauce and aromatics.

   1.In a small bowl, whisk together soy sauce, hoisin sauce, and rice vinegar until smooth.

   2.Mince the garlic, grate the ginger, and finely chop the onion.

   3.Separate spring onion whites from greens; finely chop whites, slice greens for garnish.
2. 2
   prep · ~3 min

   Wash and separate the lettuce cups.

   1.Gently wash 12 large butter lettuce leaves under cold water.

   2.Pat completely dry with a clean kitchen towel or paper towels.

   3.Arrange leaves on a serving platter.

   TIPDry leaves thoroughly — any water left on them will make the filling soggy.
3. 3
   other · ~6 min

   Cook the chicken filling.

   1.Heat vegetable oil in a wok over high heat until shimmering (1 min).

   2.Add ground chicken and spread it flat; let sear undisturbed for 1 min, then break apart.

   3.Stir-fry until chicken is cooked through and no pink remains (4-5 min).

   TIPDon't stir too early — letting the chicken sear first builds deep flavor.
4. 4
   other · ~2 min

   Add aromatics and water chestnuts.

   1.Push chicken to sides of wok; add garlic, ginger, spring onion whites, and red chili flakes to the center.

   2.Stir-fry aromatics until fragrant (30 sec), then mix into the chicken.

   3.Add diced water chestnuts and stir-fry for 1 min.
5. 5
   other · ~2 min

   Finish with sauce and sesame oil.

   1.Pour the prepared sauce over the chicken mixture and toss well to coat evenly.

   2.Cook for 1 min until sauce is absorbed and mixture is glossy.

   3.Turn off heat, drizzle with sesame oil, and add a pinch of salt. Toss once more.

   TIPAdd sesame oil off the heat — cooking it ruins the delicate nutty aroma.
6. 6
   assemble · ~2 min

   Assemble the lettuce wraps.

   1.Spoon 2-3 tablespoons of warm chicken filling into each lettuce cup.

   2.Garnish with sliced spring onion greens.

   3.Serve immediately with lime wedges on the side.

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