Making this as an appetizer, lunch, or an entree, these chicken lettuce wraps are easy to make and a great party favor for everyone to enjoy.
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓ _____________
————————Cookbooks Available! (LINK BELOW!)———————
SUBSCRIBE Now: https://www.youtube.com/c/ChefVicCuisine/?sub_confirmation=1
? Like | ? Comment | ? Share | ▶️ SUBSCRIBE
?Don’t forget to➡ SUBSCRIBE✔ to this channel for more updates.
?Thank you for watching this video and Keep supporting.
In 3 different formats on Amazon!
200+ recipes (breakfast, lunch, entrees, side dishes, breads, salads, drinks, and desserts) ? ????????
Chef Vic Cuisine Volume Two:
Elevating Your Inner Chef
E-Book: https://www.amazon.com/dp/B096WVC4T2
B&W Paperback: https://www.amazon.com/dp/B096TQ6WZB
Color Paperback: https://www.amazon.com/dp/B096TN96LV
Chef Vic Cuisine Volume One:
Finding Your Inner Chef
E-Book: http://amazon.com/dp/B089ZX72JH
Black & White Paperback: http://amazon.com/dp/B089TT3WG2
Color Paperback: http://amazon.com/dp/B08B379G9P
———————————————————————————————————————
#shorts #chickenlettucewraps #chefviccuisine #chefvic
———————————————————————————————————————
Ingredients:
1 head of iceberg lettuce or butter lettuce
1 lb. chicken breast (about 2 thick breasts)
5 tbsp (75mL) hoisin sauce
2 tbsp (30mL) soy sauce
1 tbsp (15mL) olive oil
1 tbsp (15mL) Sriracha Sauce
1 tbsp (15mL) ginger paste
3 minced garlic cloves
2 green onions, finely chopped (set aside 1⁄4 cup (25g) for garnishing
1 tbsp (15mL) rice vinegar
1 tbsp (9g) sesame seeds
8oz. chopped water chestnuts (drained)
Salt & pepper to taste
Method:
Season both sides of the chicken breasts with a thin layer of salt and pepper and press the seasoning into the chicken to ensure it sticks to the breast.
Dice chicken breasts into small chunks that can be placed into a food processor. Process the chicken until it is ground into much smaller pieces. Set aside.
In a medium-sized frying pan, preheat the olive oil on medium high (375°F (190°C)) and cook the minced garlic to infuse its flavor into the oil.
Once the pan is hot and the garlic has cooked for about 2-5 minutes, add the ground chicken to the pan. Cook the chicken until it turns white, tossing the ground chicken around so that it cooks evenly for about 5 minutes.
Once all the chicken has cooked evenly, add the hoisin, soy, Sriracha, ginger, rice vinegar, sesame seeds, and water chestnuts to the pan.
Cook and toss the combined food in the pan for about 5 minutes until the sauce thickens.
Reduce heat to low (225°F (107°C)).
Add the green onions, toss until evenly incorporated, and allow the chicken to marinate in the combined sauces.
Remove from heat and set aside to allow cooling, slightly before plating.
Prepare the lettuce by peeling off as many leaves as wraps you wish to prepare.
Pour the Chicken mix into the lettuce and garnish with green onions. Serve hot!
Tips & Variations:
You do not need a food processor to ground the chicken, but I would recommend using one as it saves you a lot of time! For additional garnishing ideas, try cooked rice sticks, finely chopped carrots, or bean sprouts! I feel it is best to let the chicken cool down a bit, because if you place the chicken in the lettuce right of out of the pan, this will cause your lettuce wrap to become soggy and break.
———————————————————————————————————————-
