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    Dinner

    Weeknight Chicken Lettuce Wraps

    4 servings

    porciones

    45 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    3 ½ tablespoons hoisin sauce

    2 tablespoons rice vinegar

    1 tablespoon toasted sesame oil

    1 tablespoon lower-sodium soy sauce

    1 tablespoon grated fresh ginger

    1 teaspoon grated garlic

    2 tablespoons canola oil, divided

    1 pound ground chicken

    1 small red bell pepper, chopped

    1 (5-ounce) package sliced shiitake mushrooms, chopped

    1 (5 ounce) can sliced water chestnuts, drained and chopped

    5 small scallions, thinly sliced (3/4 cup), divided

    12 butter lettuce leaves

    ¼ cup matchstick carrots

    Instrucciones

    Stir hoisin, vinegar, sesame oil, soy sauce, ginger and garlic together in a small bowl.

    Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add chicken; break into clumps using a wooden spoon. Cook, undisturbed, until browned on the bottom, about 8 minutes. Stir and continue to cook, breaking up the chicken into small pieces, until cooked through, about 3 minutes. Transfer to a medium bowl. (Do not wipe the pan clean.)

    Heat the remaining 1 tablespoon canola oil in the skillet over medium-high heat. Add bell pepper and mushrooms; cook, stirring often, until tender, 6 to 8 minutes. Add the chicken, water chestnuts and the reserved hoisin mixture; cook, stirring constantly, until the liquid is absorbed, 1 to 2 minutes. Remove from heat; stir in 1/2 cup scallions.

    Place 1/4 cup chicken mixture in each lettuce leaf. Top with carrots and the remaining 1/4 cup scallions.

    Nutrición

    Tamaño de la Porción

    -

    Calorías

    342 kcal

    Grasa Total

    21 g

    Grasa Saturada

    4 g

    Grasa No Saturada

    16 g

    Grasa Trans

    -

    Colesterol

    98 mg

    Sodio

    455 mg

    Carbohidratos Totales

    19 g

    Fibra Dietética

    4 g

    Azúcares Totales

    8 g

    Proteína

    23 g

    4 servings

    porciones

    45 minutes

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    3 ½ tablespoons hoisin sauce

    2 tablespoons rice vinegar

    1 tablespoon toasted sesame oil

    1 tablespoon lower-sodium soy sauce

    1 tablespoon grated fresh ginger

    1 teaspoon grated garlic

    2 tablespoons canola oil, divided

    1 pound ground chicken

    1 small red bell pepper, chopped

    1 (5-ounce) package sliced shiitake mushrooms, chopped

    1 (5 ounce) can sliced water chestnuts, drained and chopped

    5 small scallions, thinly sliced (3/4 cup), divided

    12 butter lettuce leaves

    ¼ cup matchstick carrots

    Instrucciones

    1

    Stir hoisin, vinegar, sesame oil, soy sauce, ginger and garlic together in a small bowl.

    2

    Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add chicken; break into clumps using a wooden spoon. Cook, undisturbed, until browned on the bottom, about 8 minutes. Stir and continue to cook, breaking up the chicken into small pieces, until cooked through, about 3 minutes. Transfer to a medium bowl. (Do not wipe the pan clean.)

    3

    Heat the remaining 1 tablespoon canola oil in the skillet over medium-high heat. Add bell pepper and mushrooms; cook, stirring often, until tender, 6 to 8 minutes. Add the chicken, water chestnuts and the reserved hoisin mixture; cook, stirring constantly, until the liquid is absorbed, 1 to 2 minutes. Remove from heat; stir in 1/2 cup scallions.

    4

    Place 1/4 cup chicken mixture in each lettuce leaf. Top with carrots and the remaining 1/4 cup scallions.