Chicken Lettuce Wraps That Taste Better Than Takeout!

By Aaron and Claire · 25 min

Ingredients

Instructions

1. Finely mince the chicken breasts (or use pre-minced chicken). Roughly chop the water chestnuts, finely dice the shiitake, finely chop the garlic, grate the ginger, and slice the green onions, separating whites and greens.
2. Mix all the sauce ingredients in a small container and set aside.
3. Heat oil to 220°C (430°F) in a large pan. Fry the rice vermicelli for a few seconds until puffed, then drain on paper towels.
4. In a large wok, heat 2 tablespoons oil over high heat. Add the chicken with a pinch of salt, spread it out and sear without stirring for 1–2 minutes until the bottom is golden.
5. Flip and break up the chicken. Sauté for 2 minutes until most liquid has evaporated. Add the water chestnuts and shiitake and stir-fry 2–3 minutes until the chicken is fully cooked. Remove from heat.
6. In the same wok, heat 1 tablespoon oil over high heat. Add the garlic, ginger and white parts of the green onions and sauté 1 minute until fragrant.
7. Return the chicken to the wok and stir-fry for 1 minute. Stir the sauce, pour it in and stir-fry 1–2 minutes until coated. Turn off the heat, add the sesame oil and mix.
8. Place the crispy noodles on a plate, spoon the chicken on top, sprinkle with the green onion greens, and serve with lettuce.

Summarized from Aaron and Claire's video. Watch it for the details.

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