Asian Chili Lettuce Wraps
Celebrity chef Daniel Green is making a healthy appetizer that serves four.


  • 2 tablespoon olive oil, divided use
  • ½ red onion, chopped finely
  • 1 ½ lbs. lean ground chicken
  • 2 cloves garlic, minced
  • 1 small red Thai chili, finely chopped
  • 3 tablespoons Gochujang paste
  • ¼ cup chopped water chestnuts
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 3 tablespoons mirin or white wine
  • 1 tablespoon sesame oil
  • 4 green onions, finely chopped
  • Lettuce leaves to wrap
  • Kimchee to garnish

Asian Chili Lettuce Wraps - Home & Family


  1. Heat a large skillet over a high heat.
  2. Add 1 tablespoon of the olive oil.
  3. Add the red onion and saute for 1 -2 minutes. Reduce the heat to medium.
  4. Add the remaining tablespoon of olive oil and stir-fry the chicken for about 5 minutes.
  5. Add the garlic, Thai chili, honey, gochujang paste, water chestnuts, soy sauce, honey, mirin or wine and cook for an additional 2 minutes.
  6. Remove from the heat; stir in the sesame oil and green onions.
  7. Spoon into lettuce leaves and serve with kimchee.

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