Hoisin Chicken Lettuce Wraps
with brown rice / snap peas / peanuts

Name: Hoisin Chicken Lettuce Wraps
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 12 leaves Lettuce, romaine (use larger leaves from hearts of romaine); 10 oz Snap peas, finely chopped (sub snow peas); 1 Limes, wedges; 3 Tbsp Cilantro leaves; 1 Tbsp Oil, cooking; 1 lb Chicken, ground; 1 Tbsp Water; 1 tsp Cornstarch; 1/2 cup Peanuts; 1 tsp Ginger, fresh, grated; 2 cloves Garlic, chopped; 1/4 cup Hoisin sauce; 3 Tbsp Water; 2 Tbsp Soy sauce, low-sodium; 1 Tbsp Vinegar, rice; 2 tsp Sriracha (opt) (sub any hot sauce); 1 cup Rice, brown

Active: 30 Total: 60

Original GF Paleo Vegetarian

First featured back in 2015, Hoisin sauce gives these light and fresh lettuce wraps plenty of rich flavor.
Smarts: Last time we featured this meal, community members requested rice to give the lettuce wraps more substance. Serve the rice right in the lettuce wraps, on the side, or serve everything together like a rice bowl / salad if you prefer.

Ingredients

Metric

Servings:

Hoisin Chicken Lettuce Wraps:

Lettuce, romaine - 12 leaves (use larger leaves from hearts of romaine)
Snap peas - 10 oz , finely chopped (sub snow peas)
Limes - 1 , wedges
Cilantro leaves - 3 Tbsp
Oil, cooking - 1 Tbsp
Chicken, ground - 1 lb
Water - 1 Tbsp
Cornstarch - 1 tsp
Peanuts - 1/2 cup

Hoisin Stir-Fry Sauce:

Ginger, fresh - 1 tsp , grated
Garlic - 2 cloves , chopped
Hoisin sauce - 1/4 cup
Water - 3 Tbsp
Soy sauce, low-sodium - 2 Tbsp
Vinegar, rice - 1 Tbsp
Sriracha (opt) - 2 tsp (sub any hot sauce)

Brown Rice:

Rice, brown - 1 cup

Prep

Brown rice - (Double if making Thursday’s meal.) Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check rice at ~45 min and continue cooking if needed. Rice is done when it's absorbed all the water. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
Make sauce - Combine ginger, garlic, Hoisin sauce, water (portion for sauce), soy sauce, vinegar, and Sriracha. (Can be done up to 5 days ahead)
Lettuce / Snap peas - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Limes / Cilantro - Prep as directed.

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Make

Heat a large skillet or saute pan with oil over medium-high heat. Add chicken, breaking it apart as it cooks, until opaque, 5 to 6 minutes.
Stir sauce and snap peas into chicken and bring to a simmer.
Whisk together water (portion for lettuce wraps) and cornstarch. Pour over chicken and stir well. Simmer until sauce thickens, 2 to 3 minutes more.
Remove chicken from heat and stir in cilantro.
If rice was made ahead, reheat in the microwave (reserve half if doubled).
Serve lettuce wraps filled with rice, chicken, and peanuts. Serve lime wedges on the side for squeezing over the lettuce wraps. Enjoy!

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