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Lettuce Wraps

6 serves

15 minutes

Cooking Time:
20 minutes


• 450 gram boneless, skinless chicken breast, cubed
• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• 2 tablespoons garlic, minced or pressed
• 75 grams mushrooms, chopped
• 1 tablespoon soy sauce
• 60 mL hoisin sauce
• 2 teaspoons fresh ginger, minced
• 1 tablespoon rice wine vinegar
• 1 tablespoon sriracha sauce or chili garlic sauce
• 225 gram tin sliced water chestnuts, drained and finely chopped
• 1 Del Monte lettuce, separated into leaves
• 1 small bunch green onions, sliced


1)In a medium wok or skillet set over medium heat, heat 1 tablespoon of the sesame oil. Add the chicken, and cook until browned on all sides; transfer to a plate. Add the vegetable oil to the same skillet, and cook the garlic and mushrooms until tender. 2)Meanwhile, add the other tablespoon of sesame oil, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha to a mason jar, and shake to mix. 3)Add the chicken back to the pan with mushrooms and garlic. Add the water chestnuts, pour sauce over the dish, and toss to coat; cook until just heated through. 4)Serve with leaves of lettuce and green onions.

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