Chicken Lettuce Wraps Recipe

Name: Chicken Lettuce Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon cornstarch; 2 teaspoons dry sherry; 2 teaspoons water; 2 tablespoons oyster sauce; 1 tablespoon less sodium soy sauce; 2 teaspoons peanut sauce; 2 teaspoons teriyaki sauce; 1 teaspoon sugar; 1 teaspoon sesame oil; 4 (8-ounce) boneless, skinless chicken breasts; 3 tablespoons olive oil; 8 shiitake mushrooms, cleaned and minced; 1 teaspoon minced fresh ginger; 2 medium garlic cloves, minced or pressed; 2 green onions, minced (white and pale green part only); 1 small dried red chili, minced; 1 (8-ounce) can water chestnuts, minced; 1 (8-ounce) can bamboo shoots, minced; Bibb, Boston or iceberg lettuce leaves; 1/4 cup sugar; 1/2 cup water; 2 tablespoons less sodium soy sauce; 2 tablespoons rice vinegar; 2 tablespoons ketchup; 1 tablespoon freshly squeezed lemon juice (juice from 1/2 medium lemon); 1 tablespoon Chinese hot mustard; 1 teaspoon hot chili sauce with garlic; Dash of sesame oil; Whisk; Vegetable peeler (to peel ginger)

Servings: persons

1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons water
2 tablespoons oyster sauce
1 tablespoon less sodium soy sauce
2 teaspoons peanut sauce
2 teaspoons teriyaki sauce
1 teaspoon sugar
1 teaspoon sesame oil
4 (8-ounce) boneless, skinless chicken breasts
3 tablespoons olive oil
8 shiitake mushrooms, cleaned and minced
1 teaspoon minced fresh ginger
2 medium garlic cloves, minced or pressed
2 green onions, minced (white and pale green part only)
1 small dried red chili, minced
1 (8-ounce) can water chestnuts, minced
1 (8-ounce) can bamboo shoots, minced
Bibb, Boston or iceberg lettuce leaves
1/4 cup sugar
1/2 cup water
2 tablespoons less sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon freshly squeezed lemon juice (juice from 1/2 medium lemon)
1 tablespoon Chinese hot mustard
1 teaspoon hot chili sauce with garlic
Dash of sesame oil
Whisk
Vegetable peeler (to peel ginger)

1
Mix all the marinade ingredients together with a whisk.
2
Dice the chicken breast into 1/4-inch cubes.
3
Add the chicken to the marinade and toss to coat.
4
Allow the chicken to marinate 15 minutes at room temperature.
5
To make the sauce, dissolve the sugar in the water and add the remaining ingredients.
6
Refrigerate until ready to serve.
7
Once the chicken has been marinated, heat 3 tablespoons olive oil in a large saute pan or skillet.
8
Add the shiitake, ginger, garlic, onions, chili pepper, water chestnuts and bamboo shoots.
9
Saute until mushrooms soften.
10
Add the chicken and marinade and continue to saute, stirring constantly until chicken is cooked through and the mixture is thickened.
11
Remove the chicken mixture from the pan with a slotted spoon onto a platter.
12
(The filling for the lettuce may be made ahead, cooled, refrigerated and reheated if serving the next day.)
13
Chicken mixture is to be served warm inside lettuce leaves.
14
Pass sauce separately.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1 teaspoon cornstarch, 2 teaspoons dry sherry, 2 teaspoons water, 2 tablespoons oyster sauce, and more.

Yes, Chicken Lettuce Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Lettuce Wraps

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