Chicken and Crunchy Pear Lettuce Wraps


In a small bowl, mix the cornstarch with 3 tablespoons of water to form a smooth paste and set aside.


Warm the peanut oil in a skillet or wok over medium high heat. Add the garlic, ginger, and white parts of the scallion and stir-fry until fragrant, 2 to 3 minutes. Add the chicken and cook, stirring frequently until it breaks into small pieces and is no longer pink, about 8 minutes.

Add the chili sauce, hoisin, and soy sauce, stirring to combine and evenly distribute the ingredients. Add the reserved cornstarch slurry and stir until the sauce is clear. Finish with the reserved scallion greens, pear matchsticks, and a splash of sesame oil. To serve, place a heaping tablespoon of filling in the middle of a lettuce leaf with a few cilantro leaves, if desired. Wrap the lettuce around the contents and eat.

Makes 4 servings.

Recipe provided courtesy of Pear Bureau Northwest (

Nutrition information per serving:
Calories: 340
Fat: 20g
Saturated fat: 4.5g
Cholesterol: 100mg
Carbohydrates: 17g
Protein: 22g
Fiber: 3g
Sodium: 760mg

You must be logged in to view this item.

This area is reserved for members of the news media. If you qualify, please update your user profile and check the box marked "Check here to register as an accredited member of the news media". Please include any notes in the "Supporting information for media credentials" box. We will notify you of your status via e-mail in one business day.