Chicken Stir-Fry Lettuce Wraps
snap peas / roasted peanuts

Name: Chicken Stir-Fry Lettuce Wraps
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onions, finely chopped; 1/2 Bell peppers, red, finely chopped; 4 oz Snap peas (also called Sugar snap peas), trimmed and finely chopped; 1/2 cup Peanuts, roasted, chopped; 1 Peppers, Thai chilis (opt), thinly sliced; 2 hearts Lettuce, romaine (sub Boston lettuce leaves); 2 Tbsp Mint, fresh, chopped; 2 Tbsp Oil, cooking; 1 1/2 lbs Chicken, ground; 1/2 Limes, juice; 2 tsp Ginger, fresh; 2 cloves Garlic, chopped; 3 Tbsp Water; 2 Tbsp Soy sauce, low-sodium; 1/4 cup Hoisin sauce; 1 Tbsp Vinegar, rice; 2 tsp Sriracha (opt); 1 tsp Cornstarch

Active: 30 Total: 30

Original GF Paleo Vegetarian

Lettuce wraps rank high on our list of fun dinners. Fill crisp lettuce leaves with an Asian-inspired chicken filling that the whole family will enjoy. Sprinkle spicy chili peppers over the top if you like extra heat!

Ingredients

Metric

Servings:

Chicken Stir-Fry Lettuce Wraps:

Onions - 1 , finely chopped
Bell peppers, red - 1/2 , finely chopped
Snap peas (also called Sugar snap peas) - 4 oz , trimmed and finely chopped
Peanuts, roasted - 1/2 cup , chopped
Peppers, Thai chilis (opt) - 1 , thinly sliced
Lettuce, romaine - 2 hearts (sub Boston lettuce leaves)
Mint, fresh - 2 Tbsp , chopped
Oil, cooking - 2 Tbsp
Chicken, ground - 1 1/2 lbs
Limes - 1/2 , juice

Hoisin Stir-Fry Sauce:

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

Prep

Make sauce - Grate ginger and chop garlic. Whisk together ginger, garlic, water, soy sauce, Hoisin sauce, vinegar, Sriracha (if using) and cornstarch. (Can be done up to 5 days ahead)
Onions / Bell peppers / Snap peas / Peanuts / Thai chili peppers (if using) - Prep as directed. (Can be done up to 3 days ahead)
Romaine - Slice off stems and separate leaves for wraps.
Mint - Prep as directed.

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Make

Heat a saute pan or wok over medium-high heat. Add oil. When oil begins to shimmer add onions, bell peppers and snap peas. Saute until onions begin to soften ~3 minutes. Add chicken and saute until cooked through ~5 minutes. Carefully pour out any excess liquid from the pan and return to heat. Add sauce and cook until sauce coats chicken and thickens ~3 minutes. Remove from heat and stir in lime juice and mint.
Serve lettuce, chicken, peanuts and Thai chilis (if using) in individual bowls so you can assemble at the dinner table. Top each lettuce leaf with a generous spoonful of filling, peanuts and chilis and enjoy!

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