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Vietnamese Ground Chicken Lettuce Wraps

  • Prep Time:
  • Serving Size: 4
  • 1 pound Ground Chicken
  • 1 tablespoons Peanut Oil
  • 1 Onion, Finely Chopped
  • 1 tablespoon Ginger, Minced
  • 1 Clove Garlic, Minced
  • 1 Carrot, Chopped Or Grated
  • 4 Scallions, Thinly Sliced
  • 1 cup Water Chestnuts, Finely Chopped
  • 5 Mushrooms, Finely Chopped
  • 2 tablespoons Fish Sauce
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Sesame Oil
  • 1/2 teaspoon Cayenne Pepper
  • 1/2 cup Cooked Vermicielli Or Bean Thread Noodles
  • 1/4 cup Dry-roasted Peanuts, Chopped
  • 1/4 cup Cilantro, Chopped
  • 16 Iceberg Lettuce Leaves
  • 5 tablespoons Soy Sauce
  • 3 tablespoons Thai Or Vietnamese Hot Sauce, Or Any Hot Sauce
  • 5 tablespoons Balsamic Vinegar
  • 1 tablespoon Lime Juice
  • 2 teaspoons Sugar
  • In large skillet over medium-high heat, warm peanut oil. Add onion, ginger and garlic; sauté until onion begins to brown, about 3 minutes. Add ground chicken and sauté until cooked throughout, about 5 minutes, breaking up chicken meat as it cooks.

    Add carrot, scallions, water chestnuts and mushrooms; cook for additional 3 minutes. Add fish sauce, soy sauce, sesame oil and cayenne pepper. Mix well and remove from heat. Stir in noodles, peanuts and chopped cilantro. Toss well to combine. Transfer to large serving bowl and keep warm.

    Combine all Spicy Sauce ingredients in small serving bowl; whisk well. Place lettuce leaves on serving platter. To serve, spoon 2 tablespoons chicken mixture over or on top of each lettuce leaf; drizzle with one teaspoon sauce.

    Nutrition Analysis, Per Serving:
370 calories; 17 g fat; 3 g saturated fat; 25 g carbohydrate