Chicken Lettuce Wraps Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
22 mins
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Marinating Time
10 mins
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Total Time
47 mins
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Servings
6
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Calories
286 kcal
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Course
Main Course, Appetizer, Lunch, Dinner
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Cuisine
Asian
Chicken Lettuce Wraps Recipe
Description
The recipe begins with marinating diced chicken thighs in a mixture designed to tenderize and flavor evenly. The chicken is then quickly sautéed and set aside. Aromatics like garlic and ginger are sautéed with shiitake mushrooms before adding crunchy bamboo shoots and water chestnuts for texture layers. The chicken returns to the pan and is coated with a sauce blend that includes hoisin, soy sauce, oyster sauce, and brown sugar, which thickens with cornstarch while simmering. The final mixture is garnished with green onions and toasted sesame seeds for freshness and nutty aroma. These flavorful filling components are spooned into fresh butter lettuce leaves, providing a crisp and light vessel for the rich filling. This dish suits casual meals and can be prepared ahead for convenience.
Ingredients
chicken
- 1 tablespoon red wine vinegar
- 1 tablespoon water
- 2 teaspoons soy sauce low sodium
- 1 teaspoon cornstarch
- ½ teaspoon black pepper
- 6 chicken thighs diced, boneless, skinless
sauce
- 2 ½ tablespoons hoisin sauce
- 2 tablespoons soy sauce low sodium
- 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 garlic minced cloves
- 2 teaspoons ginger minced
- 4 ounces shiitake mushrooms cleaned, stemmed and diced
- ½ cup bamboo shoots drained, diced
- ½ cup water chestnuts drained, diced
- 2 green onions thinly sliced
- 1 head butter lettuce leaves separated, or iceberg lettuce
garnish
- 1 green onion thinly sliced
- 2 teaspoons sesame seeds toasted
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
- The filling can be made up to 3 days ahead and reheated gently with a splash of water to prevent drying.
- Freeze the filling in an airtight container for up to 3 months; thaw overnight in the refrigerator before reheating.
- Alternative proteins include chicken breast, ground chicken, pork, ground beef, or pressed crumbled tofu for vegetarian versions.
- Prep individual ingredients like garlic, ginger, mushrooms, bamboo shoots, and water chestnuts a few days ahead to speed up cooking.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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