Asian Lettuce Wraps

These flavor-packed chicken lettuce wraps are filled with juicy chicken, crisp veggies, and a savory-sweet hoisin sauce, served with a side of jasmine rice and two bold dipping sauces. Perfect for a light meal or appetizer! Recipe by Queen G

Ingredients

• 2 large boneless, skinless chicken breasts,

  (trimmed)

• 3 tbsp sesame oil (divided)

• 1 tbsp Suckle Busters SPG (or 1 tsp each: salt,

  pepper, garlic powder)

• 3 tbsp vegetable oil (divided)

• 1 medium sweet yellow onion, finely chopped

• 8 oz sliced baby bella mushrooms, chopped

• 1 tbsp garlic paste

• 2 Tbsp ginger paste

• 1/4 cup soy sauce

• 1 cup chopped celery (about 3 stalks)

• 1 red bell pepper, finely chopped

• 8 oz can water chestnuts, drained and diced

• 1/4 cup hoisin sauce

• 2 tsp chili garlic sauce

  For the Tangy & Spicy Sauce:

• 1 tbsp Chinese Hot mustard (or horseradish mustard)

• 1 tbsp chili garlic sauce

• 1 tbsp soy sauce

• 1 tsp rice vinegar

  For the Sweet & Salty Sauce:

• 1/4 cup sweet chili sauce

• 2 tsp soy sauce

• 1 tsp chili garlic paste

  Accompaniments:

• iceberg, butter, or leafy lettuce (for wrapping)

• 2-3 cups cooked jasmine or long-grain rice

• sesame seeds

Directions

1. Prepare Chicken: To prepare the chicken, start by trimming any excess fat from the chicken breasts. Slice

   them lengthwise into thin strips, then rub the chicken with 1 tablespoon of sesame oil and season with SPG

   (or a blend of salt, pepper, and garlic powder). Heat 2 tablespoons of vegetable oil in a large skillet over

   medium-high heat. Add the chicken strips in batches, ensuring they lightly brown on both sides—there’s no

   need to fully cook them at this stage. Once browned, remove the chicken from the skillet, transfer it to a

   cutting board and finely dice. Set aside for later use.

2. Cook the Filling: In the same skillet, add 1 tablespoon of vegetable oil and reheat over medium heat. Add the chopped onion and mushrooms along with 1 tablespoon of sesame oil, sautéing for about 5 minutes

   until softened. Stir in the garlic paste and ginger paste, cooking for another 3 minutes while stirring frequently.

   Next, add the soy sauce, celery, red bell pepper, and water chestnuts, cooking for 3-5 minutes while

   continuing to stir.

    Return the diced chicken to the skillet and mix well, then stir in the hoisin sauce and chili garlic sauce.

    Cook uncovered over medium-high heat for about 10 minutes, stirring often, until everything is well

   combined and heated through.

3. Make the Dipping Sauces: In two separate bowls, mix the ingredients for the Sweet & Salty Sauce and

   the Tangy & Spicy Sauce. Set aside.

4. Serve & Enjoy!: To assemble the wraps, place a scoop of cooked rice in a fresh lettuce leaf, then add a

   generous spoonful of the flavorful chicken filling. Drizzle with one or both of the dipping sauces for an extra

   burst of flavor and sprinkle with sesame seeds. Wrap it up, take a bite, and enjoy!

   **Notes & Tips:

   - Make it extra crispy: Add chili oil crisps, chopped peanuts or crispy fried shallots or garlic on top.

   - Spice it up: Add a dash of sriracha or extra chili garlic sauce for heat.

   - Meal prep friendly: Store filling separately and assemble fresh for each meal

   - Make it bite sized: Serve on baby lettuce leaves, perfect for appetizers, or easy eating!

   - Make is sweet: Make the mix a little sweeter by adding 1-2T brown sugar while cooking.