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A bowl of chicken with a spoon next to lettuce wraps on small plates.
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5 from 16 votes

Chicken Lettuce Wraps Recipe

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!
Prep Time15 minutes
Cook Time22 minutes
Marinating Time10 minutes
Total Time47 minutes
Course: Appetizer, dinner, lunch, Main Course
Cuisine: asian
Servings: 6
Calories: 286kcal
Author: Teri & Jenny

Ingredients

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

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.

Video

Notes

Variations
  • 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
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:
  • 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
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.
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Nutrition

Calories: 286kcal | Carbohydrates: 13g | Protein: 24g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 532mg | Potassium: 460mg | Fiber: 2g | Sugar: 5g | Vitamin A: 987IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg