For Emily, with Love

Published March 23, 2012 by jenmatteson

The first time I made these, it was a few of my girlfriends making dinner for our men.  These were the appetizer.  We set them out for the boys while we finished making the main dish, and I swear they were gone within 5 minutes.  They actually stopped playing video games to devour these delicious bites.  The second time I made them was for my best friend’s wedding shower.  I was afraid I made too much, but they were the first thing to be absolutely gonzo.  If you haven’t gotten the point yet, they are super yummy!

Asian Chicken Lettuce Wraps

A girlfriend of mine asked me for the recipe for these gems yesterday, which made me think, we should have them for dinner because it’s been far too long.  These are great as a party appetizer, for a crowd, or even just for a low-key dinner.

Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps


16 boston bibb or butter lettuce leaves, washed and dried
1 lb ground chicken
1 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 tbsp soy sauce
1/2 cup hoisin sauce (usually found with Asian food in grocery stores)
2 tsp freshly grated ginger
1 tbsp rice wine vinegar
1 tbsp chile pepper sauce
1 8 oz can water chestnuts, drained and chopped
1 bunch green onions, chopped
2 tsp dark sesame oil


1. In a medium skillet over high heat, brown the ground chicken in 1 tbsp oil.  Remove from pan and set aside to cool.

2. In the same pan, cook the onion, stirring frequently.  Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions and stir.    Stir in chopped water chestnuts, green onions, and sesame oil, and cook until the onions just begin to wilt, about 2 minutes.

3. Add chicken to pan and stir until well combined and heated through.

4. Serve chicken mixture in lettuce leaves.  Top with sesame noodles and/or extra chile sauce if desired.

One comment on “For Emily, with Love

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