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: ground chicken you may subsitute 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 chicken broth
- 2 Tbsp. Sesame oil
- 4 Tbsp. Hoisin sauce
- 2 Tbsp. Oyster sauce
- 2 Tbsp. Soy sauce or Coconut Aminos
- 2 Tbsp. Sherry
- 1 Tbsp. Each minced fresh ginger and garlic
- 1 head Iceberg lettuce carefully divided into leaves and rinsed
- 1 tbp. Green onions
- 1 tbsp. toasted sesame seeds
Stove Top: Saute' chicken in oil until just broken up into easy to eat pieces, add broth, vegetables,garlic, ginger,soy sauce, and sherry, and cover. Cook on medium heat for 30 minutes or until protein is fully cooked through. If needed, cook uncovered until liquid has reduced into a glaze. Garnish and serve.
Instant Pot: On saute mode, add cooking oil and chicken, cooking just until it's broken up into easy to eat pieces. Combine all ingredients except sesame seeds and green onions. Cook on manual mode for ten minutes, pin set to sealing. Using Saute function 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 let the sauce reduce to a glaze.
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. 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.