Follow these steps for perfect results
cornstarch
peanut oil
minced garlic
minced
grated ginger root
grated
scallions
thinly sliced
ground chicken
dark meat
chili sauce
hoisin sauce
soy sauce
USA Pear
peeled, cored, cut in matchsticks
sesame oil
to taste
tender lettuce leaves
cilantro sprigs
Prepare cornstarch slurry: In a small bowl, mix cornstarch with 3 tablespoons of water until smooth.
Heat oil: Warm peanut oil in a skillet or wok over medium-high heat.
Sauté aromatics: Add garlic, ginger, and white parts of scallions to the hot oil. Stir-fry for 2-3 minutes until fragrant.
Cook chicken: Add ground chicken and cook, breaking it into small pieces, until no longer pink (about 8 minutes).
Add sauces: Stir in chili sauce, hoisin sauce, and soy sauce. Combine well.
Thicken sauce: Add the cornstarch slurry and stir until the sauce clears.
Finish the filling: Add scallion greens, pear matchsticks, and sesame oil. Stir to combine.
Prepare lettuce wraps: Place a heaping tablespoon of the chicken mixture in the middle of a lettuce leaf.
Add garnish: Top with cilantro leaves, if desired.
Wrap and serve: Wrap the lettuce around the filling and eat immediately.
Expert advice for the best results
Adjust the amount of chili sauce to control the spiciness.
Toast sesame seeds and sprinkle on top for added flavor and texture.
Use different varieties of lettuce for a more colorful presentation.
Everything you need to know before you start
5 minutes
The chicken mixture can be made ahead and stored in the refrigerator for up to 2 days.
Arrange lettuce wraps on a platter with cilantro sprigs and toasted sesame seeds.
Serve with a side of rice or noodles.
Pairs well with the sweet and spicy flavors.
Refreshing and doesn't overpower the dish.
Discover the story behind this recipe
Reflects Asian flavors and cooking techniques.
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