LETTUCE WRAPPED CHICKEN SAUSAGE WITH SOY-OYSTER DIPPING SAUCE

Homemade chicken sausage, pickled carrots and daikon, and cilantro wrapped in lettuce leaves. Serve with soy-oyster dipping sauce. A light and healthy summer meal.

       

I served these chicken lettuce wraps to my husband twice this past week. To my delight, he loved them and gave them two thumbs up. He is my biggest blog supporter and critic, so it makes me very happy when he highly approves my new creations. (I would be remiss if I didn't mention that my daughter is also one of my biggest supporters. Love you honey!)

These lettuce wraps are a great summertime meal, perfect for when you don't feel like eating something heavy. The chicken sausages are flavorful, seasoned with oyster sauce, soy sauce, sugar, ginger, garlic, and black pepper. Since I had an abundance of cilantro, I added them to the sausage well, and for additional bulk, I added brown rice. Man, they are delicious even on their own, but they are outstanding in lettuce wraps. 

To serve, I top the  chicken sausage simply with my Pickled Carrots and Daikon as well as more cilantro. If you are not a cilantro fan, substitute with Thai basil, mint, or parsley. Everything then gets wrapped up in lettuce leaves and served with my homemade Soy-Oyster Dipping Sauce. Delish!

Be sure to make the Pickled Carrots and Daikon as it is an important component of this dish. It adds a soft crunch and sour notes that complements the savory tenderness of the chicken and dipping sauce so well. My husband and I had these babies for dinner after the photoshoot. Honestly, I couldn't get enough of the pickled veggies and used twice the amount as you see in these photos. They are that good!!   

Other Asian inspired recipes you might like

• Swordfish Taco with Spicy Lemongrass Aioli
• Peppercorn Beef and Snow Peas
• Vietnamese Ground Pork Rice Noodle Bowl

LETTUCE WRAPPED CHICKEN SAUSAGE WITH SOY-OYSTER DIPPING SAUCE

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INGREDIENTS:

For the Sausage:

1 lb. ground chicken

2/3 cup cooked brown rice

1 tbsp. oyster sauce

2 tsp. soy sauce

1/8 rounded cup chopped cilantro

1 large clove garlic, minced

2 rounded tsp. minced ginger

1/2 tsp. sugar

1/2 tsp. black pepper

1 egg

1 tbsp. olive oil

For the Dipping Sauce:

1 tbsp. soy sauce

1 1/2 tsp. sugar

1 tbsp. rice wine vinegar

1/3 cup oyster sauce

For Wrapping:

12 large lettuce leaves

Pickled Carrots and Daikon (click on link for recipe)

fresh cilantro

INSTRUCTIONS:

Combine all of the sausage ingredients (except oil) in a medium mixing bowl mix until blended. The sausage mixture will be sticky. Shape into four sausage links approximately 1" x 8".  To form each sausage, line up 1/4 of mixture across a small sheet of plastic wrap. Cover mixture with plastic wrap as you roll and tuck it into the desired dimension.

Preheat a large non-stick skillet on medium heat. Add oil. Uncover and roll each sausage into the skillet, using hands or spatula to reshape it if necessary once in the pan. Cook for 8 to 10 minutes total, or until the center is no longer pink, turning over half way through. The sausages will not be completely round as they flatten during cooking.

To make the dipping sauce, whisk soy sauce, sugar, and rice wine vinegar until sugar dissolves. Add oyster sauce and whisk to combine.

To serve, cut each sausage into thirds. Place on lettuce leaf. Add desired amount of Pickled Carrots and Daikon, cilantro, and dipping sauce. Roll up lettuce into a log. Enjoy with addition dollop of dipping sauce if desired.

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