Stir-Fried Chicken Lettuce Wraps WITH Peanut Sauce
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
Savory stir-fried chicken with hoisin sauce, served in lettuce cups with sticky rice and a tangy-sweet peanut dipping sauce.
Ingredients
- 78.9 ml creamy peanut butter
- 29.6 ml hot water
- 14.8 ml light soy sauce
- 14.8 ml rice vinegar
- 4.93 ml sugar
- 4.93 ml sriracha or other Asian chili sauce
- 4.93 ml sesame oil
- 454 g ground chicken
- 29.6 ml hoisin sauce
- 4.93 ml light soy sauce
- freshly ground white pepper
- 9.86 ml corn starch
- 44.4 ml vegetable oil
- 2 shallots finely minced
- 3 clove garlic finely minced
- 177 ml water chestnuts finely diced
- 56.7 g fresh shiitake mushrooms stemmed and sliced
- butter lettuce leaves
- 355 ml cooked sticky rice
Nutrition (per serving, estimated)
Estimated based off 17 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 234 mg
- Iron: 6.47 mg
- Magnesium: 114 mg
- Phosphorus: 541 mg
- Potassium: 1342 mg
- Zinc: 4.42 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 78.9 ml creamy peanut butter
- 29.6 ml hot water
- 14.8 ml light soy sauce
- 14.8 ml rice vinegar
- 4.93 ml sugar
- 4.93 ml sriracha or other Asian chili sauce
- 4.93 ml sesame oil
- 454 g ground chicken
- 29.6 ml hoisin sauce
- 4.93 ml light soy sauce
- freshly ground white pepper
- 9.86 ml corn starch
- 44.4 ml vegetable oil
- butter lettuce leaves
- 355 ml cooked sticky rice
Prepare
- 2 shallots, finely minced
- 3 clove garlic, finely minced
- 177 ml water chestnuts, finely diced
- 56.7 g fresh shiitake mushrooms, stemmed and sliced
Let's Cook
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Step 1.
In a medium bowl, stir together ⅓ cup creamy peanut butter, 2 tablespoons hot water, 1 tablespoon light soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon sriracha, and 1 teaspoon sesame oil until smooth. Set the peanut sauce aside.
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Step 2.
In a large bowl, combine 1 pound ground chicken, 2 tablespoons hoisin sauce, 1 teaspoon light soy sauce, ⅛ teaspoon white pepper (or ¼ teaspoon black pepper), and 2 teaspoons cornstarch. Mix well and let marinate for 20 minutes.
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Step 3.
While the chicken marinates, prepare the vegetables: finely mince 2 shallots and 3 cloves garlic, finely dice ¾ cup water chestnuts, and stem and slice 2 ounces fresh shiitake mushrooms. Also cook sticky rice if not already prepared.
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Step 4.
In a wok or large skillet, combine 3 tablespoons vegetable oil, the minced shallots, and garlic. Cook over medium-high heat, stirring frequently, until golden brown and fragrant, about 2 to 3 minutes.
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Step 5.
Add the marinated chicken, diced water chestnuts, and sliced shiitake mushrooms to the wok. Cook, stirring constantly, until the chicken is cooked through and the vegetables are tender, 6 to 7 minutes.
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Step 6.
Serve the stir-fried chicken alongside butter lettuce leaves, cooked sticky rice, and the prepared peanut sauce for dipping.