Better Than PF Chang’s! Easy Chicken Lettuce Wraps

Ingredients

• 1 lb Ground Chicken (can substitute ground turkey)
• 1 tbsp Vegetable Oil (neutral oil for stir‑fry)
• 1 small Yellow Onion (or half a medium onion, diced)
• 2 tsp Fresh Ginger (finely grated)
• 2 large Garlic Cloves (minced)
• 2 stalks Green Onions (both white and green parts, chopped; reserve some dark green for topping)
• 1 can Water Chestnuts (8‑oz can, drained and coarsely chopped)
• 2 tbsp Hoisin Sauce
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Rice Wine Vinegar
• 2 tbsp Water
• 1 tsp Sesame Oil (toasted sesame oil for flavor)
• 1 tsp Sriracha Hot Sauce (adds flavor, not heat)
• 1 head Romaine Lettuce (separate leaves to form cups; can use Boston or Bibb lettuce as alternative)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare the Stir‑Fry Sauce

   In a small bowl whisk together hoisin sauce, soy sauce, rice wine vinegar, water, sesame oil, and sriracha until smooth. Set aside.

   Time: PT3M

2. Dice the Onion

   Dice a small yellow onion (or half a medium onion) into 1/4‑inch pieces and set aside.

   Time: PT2M

3. Grate the Ginger

   Peel fresh ginger with the edge of a spoon, then grate 2 teaspoons finely using a microplane or small‑hole box grater. Set aside.

   Time: PT2M

4. Mince the Garlic

   Smash garlic cloves with the side of the knife, peel, remove any green sprout, then mince finely. Set aside.

   Time: PT2M

5. Chop Green Onions

   Slice both the white and green parts of 2 stalks of green onion. Reserve a few dark green pieces for garnish later.

   Time: PT2M

6. Prepare Water Chestnuts

   Drain a 8‑oz can of water chestnuts, then coarsely chop them. Set aside.

   Time: PT2M

7. Cook the Ground Chicken

   Heat the cast‑iron skillet over medium‑high heat, add 1 tbsp vegetable oil, then add 1 lb ground chicken. Stir‑fry 3‑5 minutes, breaking up the meat, until it begins to brown.

   Time: PT5M

   Temperature: medium‑high

8. Add Onion

   Add the diced onion to the skillet and continue to stir‑fry 3‑5 minutes, until translucent and softened, and the chicken is nicely browned.

   Time: PT5M

   Temperature: medium‑high

9. Add Garlic and Ginger

   Stir in the minced garlic and grated ginger; cook 30 seconds until fragrant.

   Time: PT30S

   Temperature: medium‑high

10. Add Sauce and Finish Cooking

    Pour the prepared stir‑fry sauce over the meat mixture, stir to coat, and cook 1 minute. Then add the chopped water chestnuts and green onions, cooking another minute until the sauce thickens slightly.

    Time: PT2M

    Temperature: medium‑high

11. Season and Remove from Heat

    Taste the filling and add salt and pepper if needed. Remove skillet from heat.

    Time: PT1M

12. Assemble Lettuce Wraps

    Separate romaine leaves to form cups, fill each with the hot chicken mixture, and garnish with reserved dark green onion bits or chives if desired. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

12 g

Fat

12 g

Fiber

2 g