lettuce wraps with asian chicken recipe

Asian Chicken Lettuce Wraps

 Servings: 4-6

Asian Chicken Lettuce Wrap Ingredients:

  • 8 oz skinlessboneless chicken thighs, ground
  • 1/4 cup water chestnutschopped fine
  • 1/4 cup dried shiitake mushrooms
  • 1 tbsp reduced-sodium soy sauce
  • 1/4 tsp dark soy sauce
  • 1/2 tsp oyster sauce
  • 1 1/2 tsp sesame oil
  • 1 tbsp rice wine or dry sherry
  • 1/2 tsp sugar
  • freshly ground white pepperto taste
  • 2 cloves garlicfinely chopped
  • 6 iceberg lettuce leavesrinsed (careful not to break)
  • 2 tbsp diced scallions

For the Spicy Hoisin Dipping Sauce

  • 4 tbsp hoisin sauce
  • 1/2 tsp chili sauceI used Sriracha
  • 1 tbsp warm water


  1. Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
  2. Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
  3. Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
  4. Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
  5. Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
  6. To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.