Asian Chicken & Rice Noodle Lettuce Wraps. A delicious, light and healthy summer meal or appetizer! Easy to make, great flavor, texture and colors. Perfection!
Let start with the fact that I probably ate way to many of there AMAZING Asian Chicken & Rice Noodle Lettuce Wraps. I know, I’ve been on a bit of an Asian- inspired recipe kick lately and yes it has a huge amount to do with the fact that I finally found a basic Asian sauce that is so versatile and so good! These lettuce wraps are great as a summer appetizer or as a light and healthy meal.
I kind of LOVE rice noodles! They cook up super quickly and they have a great texture to them. These noodles work so perfectly in these Asian Chicken & Rice Noodle Lettuce Wraps! The simple Asian sauce is really a great combo of a little sweet and a little salty. I used ground chicken because its lean and light in flavor so the flavor of the sauce really stands out.
NOTE: This recipe makes a lot of noodles and chicken but I did turn it into TWO meals! The first being the lettuce wraps and the next day I steamed some broccoli and tossed it with the extra noodles and ground chicken for a tasty and super fast meal!
I used a head of bib lettuce as the base then added a little of the rice noodle, the ground chicken then shredded carrot, thinly sliced cucumber and finished the wraps with cilantro. I know, I know… you either love or hate cilantro. I happen to LOVE it and always add extra for myself. If you hate it, leave it out and they’ll still be awesome!
- 2 lbs lean ground chicken
- snipped scallions {optional}
- ⅔ cup light brown sugar
- ½ cup soy sauce
- 2 Tbsp sesame oil
- 4-5 garlic cloves, minced
- ½ tsp ground ginger
- 1½ tsp crushed red pepper flakes {optional}
- thinly sliced cucumber
- shredded carrot
- cilantro
- 1 pkg rice noodles
- bibb or butter lettuce
- 1 Tbsp vegetable oil
- Cook the rice noodles according to the package instructions. Drain and rinse in ice cold water, drain and set aside.
- Whisk together brown sugar, soy sauce, sesame oil, garlic, ground ginger and crushed red pepper flakes in a small bowl. Set aside.
- In a large pot over medium heat, add in the vegetable oil and ground chicken. Using a spoon or potato masher, break dip the chicken as it cooks. Cook most of the way through.
- Stir in the sauce and cook for 5-8 minutes. Stir in snipped scallions.
- Separate the lettuce leaves. Top each with a little cold rice noodles, the ground chicken {use a slotted spoon so its not dripping in sauce}, shredded carrot, sliced cucumber and cilantro.
- For meal #2 simply steam up some broccoli and toss the extra noodles, ground chicken along with all the delicious sauce.
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