Chicken Lettuce Wraps are light and fresh, just what you need when going low-carb. Chinese sausage gives the dish a savory sweetness while water chestnuts add just the right amount of crunch.These go really well with a number of Chinese teas, including this intriguing white and green tea mix from T Project called White Light White Heat. Spicy and warm, this blend has orange, a touch of cinnamon, and even some cranberries thrown in.
Teri Gelber, the owner of T Project, blended this with the holidays in mind, but I love to enjoy this tea while the weather is still warm and paired with these lettuce cups. The natural sweetness of the blend, and especially the orange peel and hint of cinnamon highlight the star ingredient here–the Chinese sausage. I wish eating on the lighter side could always be this easy and tasty. A sweet Mao Feng like this White Light White Heat or toastier Chun Mee will be delicious here. Try to stay away from a pure white tea, as it may not be able to stand up to the stronger, meaty flavors in this recipe.
The tea used in this post is courtesy of T Project. If you are in and around Portland make sure to stop by Teri’s shop. Not only do they sell her organic, small-batch teas there, but they also host events on a variety of tea topics, from Zakka exhibits to onigiri classes!
Chicken Lettuce Cups
1 Tbsp cooking oil
2 cloves garlic, crushed
2 tsp fresh ginger, grated
1/2 large onion, diced
2 Chinese sausages, diced
1-8 oz. can of water chestnuts, well-drained and diced
1/2 lb. ground chicken or turkey
1 Tbsp oyster sauce
1/2 Tbsp soy sauce
1 tsp sugar
black pepper to taste
1 Tbsp rice wine
1 tsp sesame oil
2 green onions, sliced
1 head of lettuce, washed and dried well
hoisin sauce, for serving (optional)
large frying pan or wok
1. Heat the oil on med-high in a large frying pan until it shimmers. Add the garlic, ginger and onion and cook for a few minutes until slightly soft. Add the sausage and chestnuts to the pan, then continue to cook for 1-2 minutes until lightly browned. Add the ground chicken and continue to cook everything until lightly browned and cooked through.
2. Mix in the oyster and soy sauces, sugar, and pepper. Turn the pan on high heat, then add the rice wine. Cook the wine out, then turn off the heat. Drizzle the sesame oil atop, mix in the green onion, then transfer to a serving dish. Spoon the diced chicken mixture into prepared lettuce cups and enjoy!