Easy one pot chicken lettuce wraps recipe
Easy one pot dinner! Instant pot, crock pot, or stove top chicken lettuce wraps.
- 1 lb. Protein of choice: Diced chicken shrimp, ground beef or pork, firm tofu, Seitan, chicken flavored soy crumbles, etc.
- 2 Tbsp. Cooking oil of choice
- 1/4 Cup Diced water chestnuts
- 1/4 Cup Shredded carrots
- 1/4 Cup Water
- 2 Tbsp. Sesame oil
- 4 Tbsp. Hoisin sauce
- 2 Tbsp. Oyster sauce
- 2 Tbsp. Soy sauce or Coconut Aminos
- 2 Tbsp. Sweet rice wine
- 1 Tbsp. Each minced fresh ginger and garlic
- Iceberg lettuce carefully divided into leaves and rinsed
- Green onions and toasted sesame seeds for garnish
Stove Top: Saute' protein in oil, add water, cover. Cook on medium heat for 30 minutes or until protein is fully cooked through. Add vegetables,garlic, ginger,soy sauce, and sweet rice wine. Heat an additional 5 minutes. Add sesame oil, Hoisin sauce, Oyster sauce and stir to combine. Garnish and serve.
Instant Pot: Combine all ingredients except Hoisin sauce, add additional 1/4 cup water. Cook manual setting 8 minutes for chicken breasts or 15 minutes for chicken thighs. Using Saute function, add Hoisin sauce and cook down until filling is desired consistency.
Slow Cooker: Combine all ingredients, adding additional 1/4 cup water. Cook on low 6-8 hours or high 4-6 hours. Uncover last hour of cooking to ensure water evaporates and sauce becomes thicker.
Variations: Kosher- if Kosher Oyster sauce cannot be found, you may omit and add additional Hosin. (Oyster sauce is named for Oyster mushrooms and does not contain any Oysters.)
I love cooking restaurant favorites at home.
This one’s quick, healthy, dirties one pan, and is a great refreshing meal. The cool crunch of iceberg lettuce cannot be beat on a hot day. This is another recipe where you don’t have to defrost ! I love that. My husband even claimed these were better than the restaurant version. I love that I can add extra water chestnuts, but that’s just me.
Love the taste of ginger but don’t use enough to keep it in your fridge? Peel with with the back of a spoon and freeze it. Then when you need ginger, pull it out, shave or grate off what you need, and put it back in the freezer. I love keeping ginger on hand like this. If you’d like a sauce to top these, may I recommend my Chinese Pot Sticker Bowl sauce?
Hoisin sauce will bring your Asian cooking to the next level. There’s only so far soy sauce can take you. Hoisin is sweet and has a beautiful thick texture that brings together a meal. I use it in almost any Asian dish I make. I don’t know anyone who doesn’t love lettuce wraps. Guess what? You can skip the wait and loud pretentious music too.