Hi! We are reposting this recipe because it’s a favorite of mine for dinner. I love the no carb situation, but it doesn’t make me miss it! The chicken has amazing flavor, and the lettuce makes it so fresh. I really love this one!
♥ Teri
This recipe was originally posted on January 25th 2012.
Hi All! So today we have some pretty chicken lettuce wraps for you. We’re trying to keep things a little lighter this week (okay, so chicken lettuce wraps might not be the most healthy thing, but since its wrapped in cups of lettuce, it’s pretty much considered healthy to me). Anyway, back to trying to be healthy…we’re doing this for one reason…because next week we’re jumping into a deep fry fest of sorts to prep for the big game…and lets be serious, game day is ALL about the food and booze!
Again, these lettuce cups are great. Don’t let the long list of ingredients intimidate you. This dish is actually very easy and doesn’t take much time to throw together. We opted for butter lettuce, bc maybe there was an incident of me forcing Teri to help me in the kitchen by breaking apart a head of iceberg to make lettuce cups and maybe instead we ended up with a chopped salad of iceberg instead of the cups..…just maybe :) You take your pick, both totally work great for this dish. Enjoy!
xx Jenny
Hungry for more?
Subscribe to never miss a recipe. Follow along on Instagram, Facebook, Twitter, and Pinterest.
Chicken Lettuce Wraps
INGREDIENTS
chicken
- 1 tablespoon red wine vinegar
- 1 tablespoon water
- 2 teaspoons low sodium soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon black pepper
- 2 boneless, skinless chicken breasts, diced
cooking 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 honey
- 1 teaspoon sesame oil
- 6 tablespoons vegetable oil, divided
- 2 garlic cloves, minced
- 2 teaspoons ginger, peeled and minced
- 4 ounces shiitake mushrooms, cleaned, stemmed and diced
- ½ cup bamboo shoots, drained and diced
- ½ cup water chestnuts, drained and diced
- 2 green onions, thinly sliced
- 1 head butter lettuce or iceberg lettuce, washed and leaves separated
garnish
- 1 green onion, thinly sliced
- 2 teaspoons toasted sesame seeds
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.
- Remove from heat and allow chicken mixture to cool slightly, about 5 minutes. Top with a sprinkle of green onions and sesame seed and serve warm with crisp lettuce cups.
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
Absolutely amazing, I grew up in Hong Kong and this reminded me so much of home, it took a bit longer to make than expected but that was because I was making two dishes at once and was faffing.
Overall 10/10 and would recommend serving with some rice ;)
Made these for dinner tonight! They were absolutely delicious! My boyfriend said that the whole dish looked like it was out of a restaurant. Well done, Jenny and Teri!
Made them last night, they were delicious! We made a few changes though: we added peanuts and crunchy asian noodles. The noodles made the differencde for me. Also add a little more water to the cooking sauce it was a little thick for my liking. Fantastic Recipe!!!!
Just made this recipe for my mom & dad! Thank you so much they absolutely love it! Sooooo delicious! I’m glad I went for the chicken breast and not ground chicken like other recipes called for.
I just made this for a Father’s Day dinner. Everyone went back for seconds. This dish is amazing. I didn’t have mushrooms or bamboo shoots, so I used red bell pepper, baby corns, and broccoli. Served with a fishsauce-steamed rice bowl on the side, this was a killer dinner for my Old Man. Thank you so much for this recipe.
These were a huge hit in our house a few weeks ago! LOVED this recipe. I normally make them with ground chicken or turkey, so the actual diced chicken was a welcome surprise! Thanks ;)
Made these a few weeks ago and they turned out fantastic and tasted delicious! Making them again tonight, can’t wait!! Love them even more than the ones from PF Changs.
Thank you for the recipe!!