Minced Chicken in Lettuce Wraps seasoned with hoisin sauce and topped with crunchy vermicelli noodles are served in crisp leaves for a nutritious and satisfying appetizer or weeknight dinner. They're budget-friendly, tasty, and sure to be a crowd-pleaser!
I love blogging; yes, I do! Because of it, I can wake up and live my passion. But as much it has changed my life, the whole process of testing and developing recipes does come with a hefty price. And by a hefty price, I mean weight. Being surrounded by good food all the time is bound to have repercussions and in my case, fifty pounds of it. ๐ญ
So, while I can plop myself in a puddle of self-loathing, I can get up and do something about my burgeoning waist instead. It's not easy, this weight loss stuff. Not when I'd rather have extra fries than exercise.
Thank goodness to light but filling dishes such as Chinese chicken salad, grilledled shrimp mango and avocado salad, and my newest favorite, minced chicken in lettuce cups; watching my carbs need not be an ordeal. With succulent chicken morsels and crunchy noodles served taco-style in crisp lettuce cups, I enjoy a healthy meal without sacrificing flavor. I get to eat without the guilt. ๐
Ingredient notes
- Chicken- Although you can substitute ground chicken, I highly recommend mincing the meat for the best texture.
- Oil- use a neutral-tasting, high-smoke point oil such as safflower, avocado, grapeseed or vegetable oil
- Shiitake mushrooms- if using dried, soak them in hot water to soften them and rehydrate them before chopping. Fresh button or portabella mushrooms are also great in this recipe.
- Aromatics- Onions and ginger deepen flavor.
- Rice vermicelli- locally known as sotanghon noodles, are deep-fried until light and puffy. Swap with julienned carrots to trim down the fat without losing the added crunch. You can also use crispy chow mein noodles, crushed peanuts, sliced almonds, or chopped cashews.
- Water chestnuts- for added texture. They're available sliced or whole in cans at most Asian supermarkets or major grocery stores. You can also jicama (singkamas).
- Seasonings- rice vinegar brings a mildly sweet and tangy taste, and hoisin sauce adds a savory boost.
- Cornstarch- thicken the mixture and keep the meat moist
- Green onions- for color and a touch of freshness.
- Lettuce- adds a cool, refreshing crisp to the dish. You can also try green leaf or butter lettuce.
How to make Minced Chicken in lettuce wraps
- Soak shitake mushrooms in warm water until softened. Drain and squeeze out the liquid. Remove the stems and mince the mushrooms. Set aside.
- Marinate chicken in soy sauce, Chinese cooking wine, and cornstarch for 10 to 15 minutes.
- Deep-fry noodles until puffed up and the color changes to white. Using a slotted spoon, remove from the pan and drain on paper towels. Set aside.
- Cook chicken mixture- Saute garlic and ginger in a wide skillet until aromatic. Add chicken until lightly browned. Add water chestnuts and mushrooms, and cook until tender. Make the sauce by combining hoisin sauce, soy sauce, and rice vinegar, and set aside, add to the pan, and stir until the chicken is well coated. Continue to cook until the sauce is absorbed and the chicken is cooked. Add green onions and stir to combine.
Cook's tip
Want the ginger flavor but without peppery bits to bite into? Grate it!
How to serve and store
- To serve, spoon the minced chicken into lettuce leaves. Top with the crispy noodles and enjoy immediately, as the residual heat can quickly wilt the lettuce.
- Chicken lettuce wraps are nutritious, tasty, filling appetizers or light meal options. They're also great for packed lunches to bring to work. Just make sure to keep the chicken, crispy noodles, and lettuce in separate containers.
- The meat mixture freezes well for future use. Store in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. Thaw and reheat when ready to enjoy.
More chicken recipes
Ingredients
- 3 pieces dried shitake mushrooms
- 1 pound boneless, skinless chicken, finely minced
- 2 tablespoons soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon cornstarch
- oil
- 2 ounces vermicelli noodles
- ยผ cup hoisin sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and grated
- 1 can (8 ounces) water chestnuts, drained and finely chopped
- 2 pieces green onions, finely choped
- 1 head iceberg, green leaf, or butter lettuce, leaves separated
Instructions
- In a small bowl, soak shitake mushrooms in warm water for about 30 minutes or until softened. Drain and squeeze out liquid. Stem mushrooms and mince. Set aside.
- In a bowl, combine chicken, one tablespoon of the soy sauce, Chinese cooking wine, and cornstarch. Marinate for about 10 to 15 minutes.
- In a pan over medium heat, heat about 1 cup of oil until hot. Add noodles and deep-fry for about 10 to 15 seconds or until puffed up and color changes to white. Using a slotted spoon, remove from pan and drain on paper towels. Set aside.
- In a small bowl, combine hoisin sauce, the remaining one tablespoon soy sauce, and rice vinegar. Whisk together until blended and set aside.
- In a wide skillet over medium heat, heat about 1 tablespoon oil. Add garlic and ginger and cook, stirring regularly, until aromatic.
- Add chicken and cook, breaking apart with the back of a spoon, until lightly browned.
- Add water chestnuts and mushrooms. Continue to cook for about 2 to 3 minutes or until vegetables are tender-crisp.
- Add hoisin sauce mixture and stir until chicken is well coated. Continue to cook for about 3 to 5 minutes or until sauce is absorbed and chicken is cooked through.
- Add green onions and stir to combine.ย Remove from heat and transfer onto a serving platter.ย
- To serve, spoon the chicken mixture into the center of the lettuce leaf and top with fried noodles.
Notes
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Dr Martin Huang says
Looks like a great dish not to be missed. I shall try it today.
shobee says
I love that this is a healthy dinner alternative... Sarap!!
Lalaine says
Thanks, Shobee!