A More Perfect Supper

Chang’s-Style Lettuce Wraps

Chang's-Style Lettuce Wraps, photographed on white marble in the A More Perfect Supper kitchen

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Ground-chicken lettuce cups with hoisin, ginger, water chestnuts, and scallions

Savory-sweet ground chicken with ginger, garlic, water chestnuts, and hoisin, spooned into crisp lettuce cups. A hot skillet and a restrained sauce keep the filling glossy rather than wet.

Prep
30 min

Cook
10 min

Total
40 min

Yield
2 Servings

Chang's-Style Lettuce Wraps, photographed on white marble in the A More Perfect Supper kitchen

Equipment Needed

  • Large skillet
  • Wooden spoon
  • Serving platter

Chang's-Style Lettuce Wraps, photographed on white marble in the A More Perfect Supper kitchen

Chang’s-Style Lettuce Wraps

Savory-sweet ground chicken with ginger, garlic, water chestnuts, and hoisin, spooned into crisp lettuce cups. A hot skillet and a restrained sauce keep the filling glossy rather than wet.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2 Servings
Course: Appetizers
Cuisine: Asian-American
Ingredients Method

Ingredients
  

Filling
  • 1/2 lb ground chicken
  • 1/2 tablespoon neutral oil
  • 1/2 small onion finely diced
  • 1 clove garlic minced
  • 1/2 tablespoon fresh ginger minced
  • 1/2 can (8 oz) water chestnuts drained and chopped
  • 1 green onion chopped
  • 1/2 head butter lettuce or iceberg lettuce
Sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1/2 tablespoon rice vinegar
  • 1/2 tablespoon sriracha (optional) optional

Method
 

  1. Whisk together 2 tablespoons hoisin, 1 tablespoon soy sauce, 1/2 tablespoon rice vinegar, and optional 1/2 tablespoon sriracha.
  2. Heat 1/2 tablespoon neutral oil in a large skillet over medium-high heat. Add 1/2 pound ground chicken and cook 4 to 5 minutes, breaking it into small crumbles, until browned and 165°F.
  3. Push the chicken aside. Add 1/2 diced onion, 1 minced garlic clove, and 1/2 tablespoon minced ginger to the open side of the skillet. Cook 2 minutes, then stir everything together.
  4. Pour in the sauce and cook 1 to 2 minutes over medium-high heat, stirring, until it clings to the chicken rather than pooling. Stir in the chopped half-can of water chestnuts for the final minute, then fold in 1 chopped green onion.
  5. Separate, wash, and thoroughly dry the lettuce leaves. Spoon the hot chicken mixture into the crisp leaves and serve immediately.

How to Know It's Done

  • Ground chicken must reach 165°F. The finished filling should be glossy and moist but not watery.

Cook's Notes

  • Neutral oil is used instead of olive oil so the ginger-hoisin flavor stays clean.

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