Chicken Lettuce Wraps Recipe

Name: Chicken Lettuce Wraps Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 47 min
Yield: 6 serving
Ingredients: 1 tablespoon red wine vinegar; 1 tablespoon water; 2 teaspoons low sodium soy sauce; 1 teaspoon cornstarch; ½ teaspoon black pepper; 6 boneless, skinless chicken thighs; 2 ½ tablespoons hoisin sauce; 2 tablespoons low sodium soy sauce; 2 tablespoons red wine vinegar; 2 tablespoons water; 1 tablespoon oyster sauce; 1 tablespoon light brown sugar; 2 ½ teaspoons cornstarch; 1 teaspoon sesame oil; 4 tablespoons neutral oil; 2 minced garlic cloves; 2 teaspoons minced ginger; 4 ounces Shiitake mushrooms; ½ cup drained and diced bamboo shoots; ½ cup drained and diced water chestnuts; 2 green onions; 1 head butter lettuce or iceberg lettuce; 1 green onion, thinly sliced; 2 teaspoons toasted sesame seeds

User Reviews

5.0

48 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Marinating Time
10 mins
Total Time
47 mins
Servings
6
Calories
286 kcal
Course
Main Course, Appetizer, Lunch, Dinner
Cuisine
Asian

Chicken Lettuce Wraps Recipe

Joelle Cantu

Report

The only Chicken Lettuce Wraps Recipe you'll ever want to make and eat! Our delicious recipe tastes even better than restaurant quality, but is better for you!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

chicken

1 tablespoon red wine vinegar
1 tablespoon water
2 teaspoons low sodium soy sauce
1 teaspoon cornstarch
½ teaspoon black pepper
6 boneless, skinless chicken thighs diced

sauce

2 ½ tablespoons hoisin sauce
2 tablespoons low sodium soy sauce
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon oyster sauce
1 tablespoon light brown sugar
2 ½ teaspoons cornstarch
1 teaspoon sesame oil

assembly

4 tablespoons neutral oil divided
2 minced garlic cloves
2 teaspoons minced ginger
4 ounces Shiitake mushrooms cleaned, stemmed and diced
½ cup drained and diced bamboo shoots
½ cup drained and diced water chestnuts
2 green onions thinly sliced
1 head butter lettuce or iceberg lettuce leaves separated

garnish

1 green onion, thinly sliced
2 teaspoons toasted sesame seeds

Add to Shopping List

Instructions

Place the first five ingredients into a small bowl and whisk together.
Pour mixture over the chicken and stir together. Set aside and allow chicken to marinate for 10 minutes.
Place all ingredients for cooking sauce into a small bowl and whisk together. Set aside.
Place 2 tablespoons oil into a large skillet over high heat. Sauté chicken for 6 to 8 minutes or until half cooked. Remove from skillet and set aside.
Pour remaining oil into the same skillet and place over high heat. Sauté the ginger, garlic and shiitake mushrooms for about 5 minutes.
Add the bamboo shoots and water chestnuts and sauté for an additional 3 minutes. Season with salt and pepper.
Add chicken back into the skillet; cook and stir for 2 minutes.
Pour the cooking sauce over the mixture and stir together. Lower the heat to medium and allow the mixture to thicken, 2 to 4 minutes.
Stir in the green onions. Adjust seasonings as needed.
Top mixture with a sprinkle of green onions and sesame seed and serve warm with crisp lettuce cups.

Notes

Variations
Make Ahead
The filling for the chicken lettuce wraps can be made up to 3 days ahead of time. Cool completely, then store in an airtight container in the refrigerator. When ready to reheat, pour filling into a sauté pan along with 1 to 2 tablespoons water and simmer over medium-low heat, stirring frequently, until heated through.
Parts of the filling can also be prepped a few days ahead of time:
Freezing
The filling can be made and frozen in an airtight container for up to 3 months. Cool filling completely before transferring into a freezer friendly, airtight container, removing as much air as possible (if storing in a ziploc bag) until ready to use.
When ready to use, transfer container to refrigerator and thaw overnight. Once filling is thawed, pour filling into a sauté pan and simmer over medium-low heat, stirring frequently, until heated through.
Diced chicken breast or ground chicken can be used instead of chicken thighs
Firm tofu thats been pressed (releasing some water) can be crumbled and used for a vegetarian option
Ground beef can be used as another protein option
Ground pork or diced pork shoulder can be used as another protein option
A mix of stemmed and diced wild mushrooms can also be used as another vegetarian option
garlic and ginger - minced 3 days ahead of time
bamboo shoots and water chestnuts - diced 3 days ahead of time
shiitake mushrooms - stemmed and diced 3 days ahead of time
sauce - mixed together 3 days ahead of time
chicken - diced 1 day ahead of time

Nutrition Information

Show Details

Calories 286kcal (14%) Carbohydrates 13g (4%) Protein 24g (48%) Fat 15g (23%) Saturated Fat 3g (15%) Cholesterol 108mg (36%) Sodium 532mg (22%) Potassium 460mg (13%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 987IU (20%) Vitamin C 3mg (3%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 286 kcal

% Daily Value*

Calories	286kcal	14%
Carbohydrates	13g	4%
Protein	24g	48%
Fat	15g	23%
Saturated Fat	3g	15%
Cholesterol	108mg	36%
Sodium	532mg	22%
Potassium	460mg	10%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	987IU	20%
Vitamin C	3mg	3%
Calcium	33mg	3%
Iron	2mg	11%