Chicken Lettuce Wraps

Instructions

Step 1: Heat olive oil and sesame oil in a large skillet over medium heat./n
Step 2: Add diced onion and cook for 2–3 minutes until softened, then stir in garlic and ginger and cook for 30 seconds until fragrant./n
Step 3: Add the ground chicken and cook, breaking it apart with a spoon, until fully browned and cooked through./n
Step 4: Stir in the chopped water chestnuts and cook for another 2 minutes for added texture./n
Step 5: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sriracha, salt, and black pepper./n
Step 6: Pour the sauce over the chicken mixture and stir well, allowing it to simmer for 3–4 minutes until slightly thickened./n
Step 7: Remove from heat and stir in sliced green onions./n
Step 8: Spoon the warm chicken mixture into individual lettuce leaves, forming wraps./n
Step 9: Serve immediately while warm, folding the lettuce around the filling before eating.

Storage and Reheating Tips

Store leftover chicken filling in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave in short intervals until warmed through. Keep lettuce leaves stored separately and assemble fresh before serving. The filling can also be frozen for up to 2 months and thawed overnight before reheating.