Hoisin Chicken Lettuce Wraps


For the Sauce:
2 Tbsp reduced sodium soy sauce
1 Tbsp hoisin sauce
1 Tbsp rice vinegar
2 tsp Chinese mustard
1 tsp honey
Freshly ground black pepper

For the Chicken:
1 Tbsp avocado oil
1 pound chicken breast, shredded or chopped small
Freshly ground black pepper
1 small onion, diced
1 Tbsp minced garlic
1 Tbsp sesame seeds
2 tsp minced ginger
1 c shelled edamame
1 can (8 oz) water chestnuts, drained and chopped
½ c shredded carrots

For Assembly:
1 head Butter lettuce, separated
Cooked brown rice
Reduced sodium soy sauce


Make the sauce:

  1. In a small bowl, stir together all sauce ingredients and set aside.

Make the Chicken:

  1. Heat large skillet over high heat and pour in oil. When oil begins to shimmer, add chicken.
  2. Sprinkle in pepper and allow chicken to cook undisturbed for 5 min, to brown.
  3. Turn and break into smaller pieces.
  4. Add onion to brown.
  5. Reduce heat to medium and push meat to one side and add garlic, sesame seeds, and ginger to the other side. Cook until sesame seeds turn golden, about 20 sec.
  6. Add edamame, water chestnuts, and carrots and stir-fry for 4 more min, until vegetables become tender.

To assemble:

  1. Serve hot, over cool lettuce cups with sauces spooned over top and rice served on the side.