Japanese Chicken Lettuce Wraps
Easy and satisfying; Japanese-style lettuce wraps made with ground chicken.
Ingredients
- 1 lb ground chicken
- 1/2 cup celery, chopped about 1-2 stalks
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 4 shiitake mushrooms, chopped about 1/3 cup
- 1 8 oz can water chestnuts drained and chopped
- 4 tbsp soy sauce low sodium
- 2 tsp potato or corn starch
- 1 head lettuce
- 1 tbsp vegetable/canola oil
- 1 tbsp sesame oil
- red ginger, chopped
- Japanese short-grain rice, cooked
Spices to add to ground chicken
- 1 tbsp Japanese sake
- 1 tbsp potato or corn starch
- 1/4 cup water
- salt & pepper
Instructions
- Mix in the 'spices to add to ground chicken' to ground chicken in a bowl.
- Heat 1 tbsp. of vegetable/canola oil in large saucepan over medium heat. Sauté celery, onion, garlic, water chestnut and mushroom until onions are translucent; about 2 minutes. Remove the vegetable mixture from the saucepan and set it aside.
- Using the same saucepan, heat 1 tbsp. of sesame oil over medium heat. Add seasoned ground chicken. Cook thoroughly for about 3 minutes. Keep stirring to avoid getting chicken burned to the bottom of the pan.
- Add vegetable mixture back into the saucepan and stir. Mix in 4 tablespoons of soy sauce. Add salt and pepper to taste if needed.
- Dissolve 2 teaspoon of potato/corn starch with about a tablespoon of water. Add to the mixture and keep cooking for another 1-2 minutes until everything is evenly coated and heated thoroughly.
- Serve with about a tablespoon each of rice and chicken mixture on lettuce then sprinkle red ginger on top. Or serve the lettuce, rice, chicken mixture and ginger separately and let everyone make their own wraps to their liking!