recipes
January 2023
January 2023
Chicken Lettuce Wraps
INGREDIENTS
serves 12
half the recipe for a typical serving!
Filling:
2 heads lettuce
2 lbs of ground chicken
16 oz shiitake mushrooms / mushrooms of your choice
16oz can water chestnuts
3 bell peppers of your choice
10 garlic cloves
1 bunch green onions
1 ginger knob
Sauce:
6 tbsp hoisin
6 tbsp light soy
6 tbsp sriracha
4 tbsp sesame oil
3 tbsp rice vinegar
5 tbsp brown sugar
1 tbsp minced garlic
1 tbsp minced ginger
mix until incorporated
serves 12
half the recipe for a typical serving!
Filling:
2 heads lettuce
2 lbs of ground chicken
16 oz shiitake mushrooms / mushrooms of your choice
16oz can water chestnuts
3 bell peppers of your choice
10 garlic cloves
1 bunch green onions
1 ginger knob
Sauce:
6 tbsp hoisin
6 tbsp light soy
6 tbsp sriracha
4 tbsp sesame oil
3 tbsp rice vinegar
5 tbsp brown sugar
1 tbsp minced garlic
1 tbsp minced ginger
mix until incorporated
DIRECTIONS
Wash your lettuce, mushrooms, peppers, and green onions, set aside to dry.
Mince your garlic and ginger and set aside.
Make your sauce.
Drain and dice your water chestnuts into little squares, about a centimeter cube or smaller. Do the same with your bell peppers and mushrooms. Set aside.
TIP: A more fine and even dice will result in a more homogeneous and delicious filling!
Chop up your green onions, separating the white ends from the green ends. Set aside the chopped green ends for garnish.
In a large wok or pot, on medium high heat, add in half your remining garlic and half the remaining ginger. Saute until aromatic or about 3 minutes, then add in yourr ground chicken. Cook chicken while using a wooden spoon to break up the chicken, and mix untill chicken is fully cooked and released fat/juice. About 5-10 minutes.
Wash your lettuce, mushrooms, peppers, and green onions, set aside to dry.
Mince your garlic and ginger and set aside.
Make your sauce.
Drain and dice your water chestnuts into little squares, about a centimeter cube or smaller. Do the same with your bell peppers and mushrooms. Set aside.
TIP: A more fine and even dice will result in a more homogeneous and delicious filling!
Chop up your green onions, separating the white ends from the green ends. Set aside the chopped green ends for garnish.
In a large wok or pot, on medium high heat, add in half your remining garlic and half the remaining ginger. Saute until aromatic or about 3 minutes, then add in yourr ground chicken. Cook chicken while using a wooden spoon to break up the chicken, and mix untill chicken is fully cooked and released fat/juice. About 5-10 minutes.
Once chicken is cooked, scoop it out into a large bowl, and discard the fat, juice.
Add in 2 tbsp of oil to the wok, the rest of the ginger, garlic, and white ends of the green onion. Saute again on medium high heat untill aromatic. Add in your diced mushrooms. Let mushrooms release it’s juices and cook, about 3 minutes, then add in your bell peppers and water chestnuts. Continue cooking on medium high for about 2 more minutes and add in your ground chicken and sauce.
Turn the heat down to medium low and let the filling simmer for 2 minutes, mixing every now and then. Turn the heat off and season with black and white pepper to taste. Lastly add in your green onions.
Serve immediately with lettuce, or over rice! Also, mix the filling before serving so that the sauce isnt settled at the bottom. I like to garnish with more green onion or cilantro. Enjoy babbyyyyy
kale’s way* roast cauliflower and add it into the filling
Make this recipe and earn 8 Kale Koins to redeem in our Kiosk :)
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xx,
kale
Sign up here n get ya greens!
xx,
kale