You don’t need to go to your favorite Asian restaurant for some delicious lettuce wraps! These Copycat Chicken Lettuce Wraps are full of robust flavors and served on a crunchy lettuce leaf. The chicken mixture derives its savoriness from soy sauce, sesame oil, hoisin sauce, and rice vinegar. Each bite has a variety of textures from the chicken, the chopped veggies, and the fresh lettuce. Make Copycat Chicken Lettuce Wraps for a yummy appetizer, or even as a main course!
Ingredients• 3 tablespoons hoisin sauce, plus more to taste • 2 tablespoons soy sauce • 2 tablespoons rice vinegar • 1 teaspoon toasted sesame oil • 1 teaspoon cornstarch, optional • 2 teaspoons vegetable oil, divided • 1 pound ground chicken • 8 ounces white button or cremini mushrooms, finely chopped • onions, optional, finely diced, • bell peppers, optional, finely diced • carrots, optional, grated or finely diced • 1 (8-ounce) can water chestnuts, drained and finely chopped • 3 cloves garlic, minced • 1 tablespoon ginger, peeled and minced • 1/2 cup scallions, thinly sliced and divided • 2 small heads butter lettuce, rinsed and dried • red pepper flakes and hot sauce, optional, for serving
Combine, by whisking, 3 tablespoons of the hoisin sauce, soy sauce, rice vinegar, and sesame oil in a small bowl. To make the sauce more thick and glossy, whisk in the cornstarch.
Heat 1 teaspoon of the vegetable oil in a large skillet over medium heat until the oil starts to shimmer.
Add the ground chicken and cook until it is no longer pink, about 7-8 minutes. Make sure to break the chicken up into small pieces while you are cooking it.
Move the cooked chicken to a clean bowl and set it aside.
Heat the remaining 1 teaspoon of vegetable oil in the same pan until the oil starts to shimmer.
Add the mushrooms, onions, bell peppers, and carrots.
Cook the vegetables, stirring occasionally, until tender, about 4-5 minutes.
Add the water chestnuts, garlic, and ginger, and cook for 30 seconds.
Return the cooked chicken to the pan with the vegetables and add 1/4 cup of the scallions.
Add the sauce and cook, stirring occasionally, until bubbling and warmed, about 30-60 seconds.
Add more hoisin sauce to your desired taste.
Separate the leaves from the heads of lettuce.
Place a large spoonful of the chicken mixture onto the middle of a lettuce leaf and top with the remaining scallions and the hot sauce and red pepper flakes.
Gently roll or fold the lettuce to enclose the mixture without cracking the lettuce.