Cassie’s Ruminations

Chicken Lettuce Wraps

These easy wraps make for a light dinner, perfect for a warm summer evening.

Chicken Lettuce Wraps
Serves 2 generously

2 tbsp canola oil, divided
1 tsp sesame oil
1 9-oz package mung bean sprouts
1 lb shiitake mushrooms, stems removed and caps quartered
1 lb ground chicken
1 large clove garlic, pressed
2 tsp freshly grated ginger
2 tbsp oyster sauce
1 tbsp soy sauce
1 large head bibb lettuce, leaves separated, washed, and patted dry

Heat 2 tsp of canola oil in a large skillet or wok over medium high heat. When the oil shimmers and just starts to smoke, add the bean sprouts. Stir fry until they are translucent and tender. Remove the sprouts to a bowl. Add another 2 tsp of canola oil to the skillet and the 1 tsp of sesame oil and heat again. When the oil shimmers, add the mushrooms and stir fry until nicely browned and tender. Remove the mushrooms to the bowl with the sprouts. Add the final 2 tsp of canola oil to the skillet and heat one last time. Add the chicken when the oil shimmers and stir fry until cooked through. Add the garlic and ginger and toss to combine, cooking until the garlic is fragrant, about another 30 seconds. Add the oyster sauce and soy sauce and toss to combine. Return the sprouts and mushrooms to the skillet, stir well, and turn off the heat. Serve with the lettuce.