Chicken Lettuce Wraps

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Ingredients

4 medium carrots, peeled and finely diced 2 stalks celery, finely diced 1 large red bell pepper, seeded and finely diced 1 (8-ounce) can water chestnuts, drained and finely diced 3 scallions (white and green parts), thinly sliced 2 tablespoons grated or finely minced fresh ginger 4 cloves garlic, minced 1 pound ground chicken (at least 90% lean) 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/3 cup bottled Chinese plum sauce 2 tablespoons reduced sodium soy sauce 2 tablespoons rice vinegar 1 teaspoon hot chili paste, such as sriracha (or to taste) 1/4 cup unsalted roasted cashews, chopped 1/4 cup minced fresh cilantro, plus extra for garnish (optional)

 

 

 1 head Boston or Bibb lettuce .

directions

  • 1Liberally coat a large skillet with oil spray, and preheat it over medium-high heat.
  • 2Add the carrots, celery, bell pepper, water chestnuts, scallions, ginger, and garlic. Sauté, stirring occasionally, until the vegetables soften slightly, about 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.
  • 3Reapply oil spray if necessary, and add the ground chicken to the skillet. Cook until the chicken is no longer pink, breaking the meat into a fine crumble with a wooden spoon as it cooks. Season with the salt and pepper.
  • 4Add the plum sauce, soy sauce, vinegar, and chili paste and stir to coat. Reduce the heat to low and simmer until heated through.
  • 5Remove the skillet from the heat, and stir in the cashews and cilantro. Allow the mixture to cool slightly, about 5 minutes.
  • 6Clean the lettuce and break off 12 individual leaves (trim away the stem ends of the leaves if they are tough). Fill each lettuce cup with roughly 1⁄2 cup of the chicken mixture. Garnish with additional cilantro if desired.
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