Sweet and Sour Chicken Lettuce Cups Recipe

Name: Sweet and Sour Chicken Lettuce Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 pounds ground chicken (thighs/dark meat preferred); Kosher salt and freshly ground black pepper; One 8-ounce can water chestnuts, minced; 1 cup finely chopped shiitake mushrooms (chopped in a food processor); 2 red bell peppers, cut into small dice; 2 scallions, thinly sliced up to the pale greens, dark green tops reserved for garnish; 2 tablespoons zested fresh ginger; 4 cloves garlic, minced; 1/2 cup hoisin sauce; 1/4 cup soy sauce; 2 tablespoons mirin; 1 head butterhead lettuce, leaves separated, washed and thoroughly dried; 1/2 cup roasted cashews, chopped; Sriracha, for serving; Fish sauce, for serving

Servings: persons

2 tablespoons vegetable oil
2 pounds ground chicken (thighs/dark meat preferred)
Kosher salt and freshly ground black pepper
One 8-ounce can water chestnuts, minced
1 cup finely chopped shiitake mushrooms (chopped in a food processor)
2 red bell peppers, cut into small dice
2 scallions, thinly sliced up to the pale greens, dark green tops reserved for garnish
2 tablespoons zested fresh ginger
4 cloves garlic, minced
1/2 cup hoisin sauce
1/4 cup soy sauce
2 tablespoons mirin
1 head butterhead lettuce, leaves separated, washed and thoroughly dried
1/2 cup roasted cashews, chopped
Sriracha, for serving
Fish sauce, for serving

1
Heat a Dutch oven or heavy-bottomed pot over medium-high heat.
2
Add the oil and saute the chicken until no longer pink, about 3 minutes.
3
Season with salt and pepper.
4
Remove the meat with a slotted spoon, reserving the fat and liquid in the pan.
5
Add in the water chestnuts, mushrooms, bell peppers and sliced scallions and saute for 10 minutes.
6
Lower the heat to medium, add in the ginger and garlic and cook until fragrant, 15 to 20 seconds.
7
Add the hoisin, soy sauce, mirin and cooked chicken and simmer for a couple more minutes.
8
Taste and adjust the seasoning if necessary.
9
Thinly slice the reserved scallion tops.
10
Scoop the chicken onto lettuce cups and garnish with the sliced scallions, chopped cashews, a bit of sriracha and a dash of fish sauce.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 pounds ground chicken (thighs/dark meat preferred), Kosher salt and freshly ground black pepper, One 8-ounce can water chestnuts, minced, and more.

Yes, Sweet and Sour Chicken Lettuce Cups 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.

That's it — enjoy your meal!

Sweet and Sour Chicken Lettuce Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions