Ginger Chicken Lettuce Wraps
These ginger chicken lettuce wraps are a favorite weeknight dinner in my family. They come together in one pan in about half an hour, they’re savory and filling, but not heavy, and they’re easy to customize, if you want to add or omit ingredients. I highly recommend using butter lettuce for these, it has a much, much nicer texture for this recipe, but romaine will do in a pinch. Additionally, you can make this with really any cut of chicken (breast, thigh, etc), as long as it’s diced small, but I find ground chicken gives me the best result with the least effort. This recipe makes enough for 3-4 people
Ingredients
2 heads of butter lettuce
2 tablespoons olive oil
1 16oz package ground chicken
Half a yellow onion, diced
1 inch cube of fresh ginger, finely minced
2-3 pressed or minced garlic cloves
2 tablespoons coconut aminos (or soy sauce)
12oz baby bella mushrooms, washed and sliced 1/4” thick
1 8oz can of water chestnuts, drained and lightly chopped
3-4 scallions, (greens only) sliced, for garnish
Salt and pepper to taste
Directions
Strip your butter lettuce leaves, wash them, and leave them in a colander to dry while you make your chicken.
In a large skillet, heat the olive oil over medium heat, then add the ground chicken, using a spatula to break it into pieces.
Once the chicken is about halfway cooked, add in the onions and stir to combine.
Once the onions are turning translucent, add in the ginger, garlic, salt and pepper, and coconut aminos. Stir to combine.
Cook for 5-7 minutes, stirring occasionally, then add the mushrooms and water chestnuts and continue to cook until the mushrooms are soft.
Taste the mixture for flavor and season accordingly. Garnish with scallions and serve.