Asian chicken lettuce wraps are a delicious appetizer or lighter main dish that is easy to make at home, quick (less than 30 minutes), simple, and healthy! free of dairy and gluten!
1 tablespoon of grapeseed oil or EVOO
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup of miso sauce
1 tablespoon traditional white balsamic
1 tablespoon freshly grated ginger
1 tablespoon of chile dark balsamic
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head lettuce of your choice (romaine lettuce, butterhead lettuce, or green leaf lettuce)
Heat the grapeseed oil in a large skillet or wok over medium high heat. Stir fry the chicken for 5 minutes or util is done (make sure to crumble the chicken as it cooks; drain excess fat). For the dish's overall flavor and texture, the chicken must be nicely crispy.
Stir in garlic, onion, miso sauce, traditional white balsamic, ginger until onions have become translucent, about 1-2 minutes.
Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style and drizzle with chili dark balsamic.