Asian Lettuce Wraps

Prep Time
< 15 minutes
Cook Time
< 15 minutes
  • 1 Tbsp Canola Oil
  • 3 Pounds Boneless, Skinless Chicken Breasts, chopped into 1/4 inch pieces
  • 4 Leeks, trimmed and chopped into 1/4 inch pieces
  • 2 Cups Shiitake Mushrooms, stems removed and caps chopped into 1/4 inch pieces
  • 2 Stalks Celery, chopped into 1/4 inch pieces
  • 2 Tbsp Oyster Sauce
  • 2 Tbsp Soy Sauce
  • 2 Tsp Dark Sesame Oil
  • ½ Tsp Black Pepper
  • 1 Pound Large Raw Shrimp, peeled, deveined, and cut into 1/4 inch pieces
  • 2 Bags (8 oz each) Coleslaw or Broccoli Slaw Mix
  • 1 Red Bell Pepper, cut into thin strips
  • 6 Tbsp Dry Roasted Peanuts, coarsely chopped
  • Hoisin Sauce
  • 12 Crisp Romaine Lettuce Leaves, white ribs removed and patted dry
  • Fresh Whole Chives
  1. Press SAUTÉ; heat canola oil on HIGH. Add chicken; cook, uncovered, 5 minutes or until lightly browned. Add leeks, mushrooms, celery, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil and black pepper; stir to blend. Secure lid. Press STEAM, set pressure to HIGH and time to 3 minutes. Make sure Steam Release Valve is in the “Seal” (closed) position. Press START/STOP.
  2. Once cooking is complete, natural release pressure 10 minutes. Release remaining pressure. Press SAUTÉ. Stir in shrimp, slaw mix, bell pepper, remaining 1 tablespoon oyster sauce, remaining 1 tablespoon soy sauce and remaining 1 teaspoon sesame oil; cook, uncovered, on HIGH 3 minutes or until shrimp are pink and opaque. Remove mixture to large bowl; stir in peanuts.
  3. To serve, spread hoisin sauce on lettuce leaves. Add shrimp mixture and tightly roll; secure by tying chives around rolled leaves.