This is my new favorite dinner! I have made the PF Chang’s Lettuce Wraps in the past but was never satisfied after eating them, so I decided to make my own version and instead of making lettuce wraps I turned it into more of an stir fry with rice noodles (or you could use rice)! This just added a bit more substance and kept me fuller longer and helped me fuel for my workout the next day! Give it a try and let me know what you think!
Prep: 10 minutes
Cook: 30 minutes
Total: 30-45 minutes (unless using rice noodles, expect longer)
Lettuce Wrap Sauce:
3 Tbsp Honey (preferably local)
¼ Tsp Himalayan Pink Salt
2 Tbsp Coconut Aminos (Coconut Secret)
1 Tbsp Unsweetened Ketchup (Primal Kitchens)
1 Tsp White Vinegar
1.5 Tbsp Sriracha
2 Cloves Garlic
1 Tbsp Hoisin Sauce
1 Tbsp Oyster Sauce
¼ Cup water or chicken/vegetable stock
16 oz Ground Chicken
1 Small Onion (chopped)
1 Cup Mushrooms
8oz Water Chestnuts (sliced)
1 Cup Carrots (grated)
1 Inch Ginger (grated)
4 Cloves Garlic
2 Tbsp Sesame Oil
Sesame Seeds (garnish)
Green Onion (garnish)
Red Pepper Flakes (garnish)
Bean Sprouts (garnish)
1 Head Butter Lettuce
Get rice noodles or rice started first as they take the longest. While it cooks make the sauce and other ingredients:
In a bowl add the ingredients for the sauce and mix well.
In a Wok/Pan, add sesame oil. When it’s hot add ginger, garlic, and onion, sauté until soft.
Add ground chicken and stir/separate evenly.
Add sauce and mix well.
Cook this until the chicken is mostly cooked and sauce is starting to dry, then add in the carrots, mushrooms, and water-chestnuts (drain the water first).
While chicken, veggies, & sauce finish cooking, slice butter lettuce.
Continue cooking until the chicken is cooked well and the sauce is mostly dry.
Place rice/rice noodles on a plate or in a bowl, top with butter lettuce, then serve chicken, veggies, and sauce to the top. Garnish with sesame seeds, red pepper flakes, bean sprouts and green onion to your preference!