November recipes typically focus on the holidays ahead, but there are many weeknights in between to fill with healthy, fabulous fall flavors. This Ellie Krieger recipe for Asian chicken lettuce wraps is a naturally dairy-free light meal that swaps water chestnuts with crunchy, sweet pears for a delicious seasonal twist!
Special Diet Notes: Asian Chicken Lettuce Wraps
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, and optionally peanut-free.
- 3 tablespoons water
- 1 tablespoon cornstarch
- 2 tablespoons peanut oil (or another high-heat cooking oil)
- 1½ tablespoons grated fresh ginger
- 1 tablespoon minced garlic
- 6 scallions, thinly sliced, green and white parts separated
- 1 pound ground chicken, dark meat
- 1 tablespoon chili sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce or wheat-free tamari
- 1 large USA Pear, such as Red Anjou or Bosc, cored and cut in matchsticks
- Toasted sesame oil, to taste
- 12 large tender lettuce leaves, such as bib, butter or red leaf
- Cilantro sprigs, for garnish (optional)
- In a small bowl, whisk the water and cornstarch to form a smooth paste.
- Warm the peanut oil in a skillet or wok over medium-high heat. Add the ginger, garlic, and white parts of the scallions and stir-fry until fragrant, about 2 to 3 minutes. Add the chicken and cook, stirring frequently until it breaks into small pieces and is no longer pink, about 8 minutes.
- Add the chili sauce, hoisin sauce, and soy sauce, stirring to combine and evenly distribute the ingredients. Add the reserved cornstarch slurry and stir until the sauce is clear and lightly thickened.
- Finish with the reserved scallion greens, pear matchsticks, and a splash of sesame oil.
- To serve, place a heaping tablespoon of the filling in middle of lettuce leaf with a few cilantro leaves, if desired. Wrap the lettuce around contents, pick up with your hands and eat.