Chicken Lettuce Wraps

By • March 8, 2014 5 Comments

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Author Notes: This dish has a fantastic umami flavor that pairs well with crispy lettuce, crunchy rice sticks, and sinus clearing hot mustard! Totally addictive, totally delicious, and dare I say,…even better than you can find at the well-known Asian restaurants. Kathleen | Hapa Nom Nom

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Serves 4

Dipping Sauce

  • 1/4 cup low sodium soy sauce
  • 2 teaspoons rice vinegar
  • 1 1/2 tablespoons toasted sesame oil
  • 1 1/2 tablespoons sugar
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon crushed red pepper flakes
  • 1 1/2 tablespoons garlic, minced
  • 1 tablespoon ginger, minced

Lettuce Wraps

  • 1/4 cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon Chinese hot mustard, plus more for sautéing
  • 3 tablespoons light brown sugar
  • canola oil for frying, plus more for sautéing
  • 2 ounces Maifun rice sticks (the thin kind), pulled apart
  • 1 pound ground chicken
  • Kosher salt
  • freshly ground black pepper
  • 1 large clove minced
  • 3 scallions, thinly sliced
  • 1 cup water chestnuts, diced
  • 8 Shiitake mushroom caps, diced
  • 1 head iceberg lettuce
  1. Combine the liquids and sugar in a heavy saucepan and heat over medium-high heat until the sugar dissolves (do not let it boil). Stir in the crushed pepper flakes and remove from heat. Let the contents rest for 10 minutes, then add the remaining ingredients.
  2. To prepare the stir fry sauce, mix the soy sauce, rice vinegar, sesame oil, mustard and the sugar in a medium bowl. Stir until the ingredients are incorporated and set aside.
  3. In a cast iron or heavy-bottom pan, add approximately an 1/2 inch of oil and heat to 350 degrees F. Test the temperature by dropping a few rice sticks into the oil – if they puff up right away, the oil is ready. Gently drop a handful of the rice sticks into the oil, quickly flip them once they have puffed – it will only take seconds for them to cook. Remove the rice sticks and allow them to drain on a paper towel. Continue cooking the remaining rice sticks in this fashion.
  4. In a large pan over medium-high heat, add a tablespoon of canola oil. Add the ground chicken and sauté until cooked through. Season with salt and pepper to taste. Remove the chicken and set aside.
  5. Reheat the pan you used to cooked the chicken, adding more oil if needed. Add the garlic, scallions, water chestnuts, and mushrooms. Sauté for 3 to 5 minutes. Add the chicken back to the pan and the stir fry sauce - quickly toss to coat. Remove from heat.
  6. Gently pull off the leaves of the lettuce and serve with the chicken, crispy rice sticks, dipping sauce, and extra Chinese hot mustard.

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