I think we’re all looking for easy weeknight meals that are both healthy, filling nutritious and flavorful. This is one of those meals that you just can’t go wrong with. It’s all of those things and more. Super family friendly and it also makes for great leftovers. It’s so simple that I really have no tips or tricks for you guys. It’s a one pot meal and pretty much fool proof.
These lettuce wraps are packed with ground chicken, zucchini, crunchy peanuts, sweet hoisin sauce, a little soy, some sprouts and a heavy amount of fresh basil.
I use iceberg lettuce as my wrap but feel free to use other lettuces like Bibb, Boston or romaine. I honestly just find that iceberg or romaine holds up the best when eating. I like to layer a couple pieces of lettuce on top of each other and then pack it with the basil chicken. I also like to fry up some vermicelli rice noodles for a crunchy topping (totally optional but I recommend you go that extra step because they add such good texture).
All you need to fry the noodles is some hot canola oil. Throw some noodles in and they literally puff up in half a second. Really easy to do.
Also try:
SPICY STIR FRIED GARLIC BUTTER RICE NOODLES WITH CHICKEN AND BASIL
BASIL CHICKEN LETTUCE WRAPS
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Serves: about 8-10 lettuce wraps
INGREDIENTS:
- 1 tbsp canola oil
- 1 lb. ground chicken
- 2 tbsp ginger, finely chopped
- 2 large cloves garlic, finely chopped
- 1/2 small yellow onion, finely chopped
- 1/2 green zucchini, chopped to very small cubes
- 1/4 cup chopped peanuts
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1 tsp sesame oil
- 1 tbsp sriracha, more or less to taste
- 1 cup fresh basil, roughly chopped
- 2 scallions, thinly sliced
- 1/2 cup fresh bean sprouts
- 1 head iceberg lettuce (or lettuce of choice)
+ more basil for garnish
+ vermicelli rice noodles fried in hot oil (optional) (directions above)
DIRECTIONS:
- Heat a large wok or tall sided pan to medium heat. Add in canola oil, chicken, ginger, garlic and onion. Brown the chicken till cooked through while stirring often and breaking up the pieces with a flat wooden spatula.
- Add in peanuts, zucchini, hoisin, soy sauce, sesame oil, and sriracha. Cook for an additional 5 minutes until zucchini is tender and sauce slightly thickens and cooks down.
- Turn off heat and stir in basil, scallions and beans sprouts.
- Serve warm in lettuce cups with extra basil and fried rice noodles on top.