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Photo:Photographer: Jen Causey, Food Stylist: Torie Cox, Prop Stylist: Claire Spollen
Photographer: Jen Causey, Food Stylist: Torie Cox, Prop Stylist: Claire Spollen
Active Time:35 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:45 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3 ½tablespoonshoisin sauce2tablespoonsrice vinegar1tablespoontoasted sesame oil1tablespoonlower-sodium soy sauce1tablespoongrated fresh ginger1teaspoongrated garlic2tablespoonscanola oil, divided1poundground chicken1smallred bell pepper, chopped1(5-ounce) packagesliced shiitake mushrooms, chopped1(5 ounce) cansliced water chestnuts, drained and chopped5small scallions, thinly sliced (3/4 cup), divided12butter lettuce leaves¼cupmatchstick carrots
Cook Mode(Keep screen awake)
Ingredients
3 ½tablespoonshoisin sauce
2tablespoonsrice vinegar
1tablespoontoasted sesame oil
1tablespoonlower-sodium soy sauce
1tablespoongrated fresh ginger
1teaspoongrated garlic
2tablespoonscanola oil, divided
1poundground chicken
1smallred bell pepper, chopped
1(5-ounce) packagesliced shiitake mushrooms, chopped
1(5 ounce) cansliced water chestnuts, drained and chopped
5small scallions, thinly sliced (3/4 cup), divided
12butter lettuce leaves
¼cupmatchstick carrots
Directions
Stir hoisin, vinegar, sesame oil, soy sauce, ginger and garlic together in a small bowl.
Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add chicken; break into clumps using a wooden spoon. Cook, undisturbed, until browned on the bottom, about 8 minutes. Stir and continue to cook, breaking up the chicken into small pieces, until cooked through, about 3 minutes. Transfer to a medium bowl. (Do not wipe the pan clean.)
Heat the remaining 1 tablespoon canola oil in the skillet over medium-high heat. Add bell pepper and mushrooms; cook, stirring often, until tender, 6 to 8 minutes. Add the chicken, water chestnuts and the reserved hoisin mixture; cook, stirring constantly, until the liquid is absorbed, 1 to 2 minutes. Remove from heat; stir in 1/2 cup scallions.
Place 1/4 cup chicken mixture in each lettuce leaf. Top with carrots and the remaining 1/4 cup scallions.
Frequently Asked QuestionsWhen ground chicken contains both breast and dark meat (and sometimes skin), it is comparable to ground turkey and 93%-lean ground beef. This means it has about 93% meat and 7% fat (a little more fat and less meat if skin is ground into the mixture). To reduce the amount of fat, choose ground chicken breast, which is about 98% meat and just 2% fat. Like chicken in its pre-ground state,ground chicken breast is a great source of proteinand provides several vitamins and minerals that will add to your nutrition bottom line.Yes, water chestnuts are low incaloriesand high in fiber. Their addition to this chicken salad provides a satisfying crunch and a nutrient boost.Yes, you can use white or cremini mushrooms if you can’t find fresh shiitake mushrooms.Choppedjicamais a great substitute. Jicama is a root vegetable with a slightly sweet flavor and crunchy texture similar to water chestnuts.Serve the chicken lettuce wraps withcabbage slaw,vegetable stir-fryor amixed green saladandbrown ricefor a healthy weeknight dinner.We usebutter lettuce, which is a variety of tender green lettuce with a mild, sweet flavor. The leaves are round, cupped and pliable, perfect for holding the filling. You can also use other varieties of lettuce, such as green leaf or romaine, which have a longer shape and crisp texture.To prevent soggy lettuce wraps, make sure to cook the filling until the liquid is absorbed. Mushrooms have a high water content, and it’s important to cook them over medium-high heat until the moisture evaporates.The filling can be made ahead. Prepare the recipe through Step 3 and cool completely. Refrigerate in an airtight container for up to 2 days.
Frequently Asked Questions
When ground chicken contains both breast and dark meat (and sometimes skin), it is comparable to ground turkey and 93%-lean ground beef. This means it has about 93% meat and 7% fat (a little more fat and less meat if skin is ground into the mixture). To reduce the amount of fat, choose ground chicken breast, which is about 98% meat and just 2% fat. Like chicken in its pre-ground state,ground chicken breast is a great source of proteinand provides several vitamins and minerals that will add to your nutrition bottom line.
Yes, water chestnuts are low incaloriesand high in fiber. Their addition to this chicken salad provides a satisfying crunch and a nutrient boost.
Yes, you can use white or cremini mushrooms if you can’t find fresh shiitake mushrooms.
Choppedjicamais a great substitute. Jicama is a root vegetable with a slightly sweet flavor and crunchy texture similar to water chestnuts.
Serve the chicken lettuce wraps withcabbage slaw,vegetable stir-fryor amixed green saladandbrown ricefor a healthy weeknight dinner.
We usebutter lettuce, which is a variety of tender green lettuce with a mild, sweet flavor. The leaves are round, cupped and pliable, perfect for holding the filling. You can also use other varieties of lettuce, such as green leaf or romaine, which have a longer shape and crisp texture.
To prevent soggy lettuce wraps, make sure to cook the filling until the liquid is absorbed. Mushrooms have a high water content, and it’s important to cook them over medium-high heat until the moisture evaporates.
The filling can be made ahead. Prepare the recipe through Step 3 and cool completely. Refrigerate in an airtight container for up to 2 days.
Originally appeared: EatingWell.com, July 2023
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Nutrition Facts(per serving)342Calories21gFat19gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
