I’ve been looking for an easy, somewhat healthy, lots of leftovers kind of recipe for a while. Chrissy Teigen’s cookbook Cravings has proven to always have down-to-earth simple recipes and her Chicken Lettuce Wraps sounded bomb. The prep work on this recipe is the most time-consuming part; luckily Katie and I had our friend Leo over to help. Katie became the usual drill sergeant in the kitchen assigning us men cutting, dicing, slicing, mincing duties.
We realized quickly into making the sauce that the hoisin sauce we bought was NOT gluten free! So, Katie quickly went to the Google Cave and found an easy recipe to make gluten free hoisin sauce. Since I could taste the difference between the hoisin sauce and the gluten free version I can say it tasted pretty damn close. I took a picture to show the difference between the sauces; gluten free version is the lighter color.
Once we got over the hoisin sauce panic we dove back into the recipe. After what felt like hours of finely chopping every ingredient to perfection, cooking all ingredients together into a beautiful medley and drinking a bottle of wine we finally were able to eat and enjoy. Chrissy Teigen once again show us what a Goddess she is in the kitchen.
3 tablespoons Thai sweet chili sauce
3 tablespoons hoisin sauce (See Gluten Free recipe below cooking instructions)
3 tablespoons light soy sauce
2 tablespoons Sriracha
2 tablespoons vegetable oil
1 1/2 tablespoons unseasoned rice vinegar
2 tablespoons minced garlic (about 4 cloves)
1 tablespoons minced fresh ginger
1 pound ground chicken
3 tablespoons vegetable oil
8 scallions, thinly sliced, whites and greens kept separate
1 tablespoons minced garlic (about 2 cloves)
1 tablespoons minced fresh ginger
1/2 pound white mushrooms, trimmed, cleaned and finely chopped
1/2 cup finely diced canned water chestnuts (we recommend not finely chopped for more of a crunch)
1 small red bell pepper, finely chopped
2 heads butter lettuce, leaves separated
Make the Sauce: In a bowl, combine the chili sauce, hoisin, soy sauce, Sriracha, Vegetable oil, sesame oil, vinegar, garlic, and ginger.
Make the Filling: In a bowl, mix 2 tablespoons of the sauce into the ground chicken.
In the large skillet, heat 2 tablespoons of the vegetable oil over medium-high heat. when shimmering hot, add the chicken and cook, breaking up the meat with a wooden spoon, until browned, 5 to 6 minutes. Transfer the meat to a plate and set aside.
Add the remaining 1 tablespoon oil to the skillet, then add the scallion whites, garlic, and ginger and cook, stirring, for 1 minutes. Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes. Return the chicken to the pan, then add the water chestnuts, bell pepper, and the rest of the sauce and cook, stirring until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes. Stir in the scallions greens.
Transfer the mixture to a bowl and set out with the lettuce leaves.
Gluten Free substitutions —> It is very hard to find gluten free light soy sauce so we used Kikkoman Gluten-Free Soy Sauce.
4 tablespoons GF soy sauce
2 tablespoons peanut butter
2 tablespoons molasses
2 teaspoons rice vinegar
1 clove garlic, minced
2 teaspoons sesame oil
1 teaspoons Siracha (or other GF hot sauce)
⅛ teaspoons pepper
¼ teaspoons mustard powder
⅛ teaspoons onion powder
Combine all ingredients in a small saucepan and bring to a boil. Lower heat and simmer until thickened, about 5 minutes.