I love chicken lettuce wraps! I think they are the perfect crispy salty meaty combination. Invariably there were always ordered and completely demolished when we went to Cheesecake Factory in St. Louis (is it weird that I miss that place?). This however, is a fine substitute and SO easy to make, I can't believe I haven't made it before.
What you'll need:
1 head iceberg lettuce
1 pound ground chicken
1/2 zucchini, finely diced (use the whole zucchini if you want to up the veggie factor)
1 can diced water chestnuts
2 garlic cloves
1/2 chopped white onion
2 tablespoons vegetable or canola oil
for the sauce:
2 tablespoons hoisin
2 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon fish sauce
1/2 tablespoon rice wine vinegar
sriracha to taste
Start by chopping the garlic and veggies. Wash and dry the lettuce and set aside.
Heat the oil in a wok or large heavy pan and add the onions when the oil is smoking. When the onions turn translucent, add the garlic and saute for 30 seconds. Add the chicken and 1/2 the sauce. Break up the meat with a wooden spoon and saute on high heat until the chicken is cooked through. When the chicken is totally cooked through, drain the pan of the juices at the bottom.
Then add the finely diced zucchini, the water chestnuts and the rest of the sauce. Saute for about a minute until the sauce is absorbed and the zucchini cooked through.
Serve with white rice, hoisin and extra sriracha. Eat and enjoy!!