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A bowl of chicken with a spoon next to lettuce wraps on small plates.

Chicken Lettuce Wraps Recipe

Teri & Jenny
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!
5 from 11 votes
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Prep Time 15 mins
Cook Time 22 mins
Marinating Time 10 mins
Total Time 47 mins
Course Appetizer, dinner, lunch, Main Course
Cuisine asian
Servings 6
Calories 286 kcal

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

Nutrition

Calories: 286kcalCarbohydrates: 13gProtein: 24gFat: 15gSaturated Fat: 3gCholesterol: 108mgSodium: 532mgPotassium: 460mgFiber: 2gSugar: 5gVitamin A: 987IUVitamin C: 3mgCalcium: 33mgIron: 2mg
Keyword asian appetizers, chicken lettuce wraps, lettuce wraps, low carb dinner
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