Asian Chicken Lettuce Wraps


These are good…so very good!  I really love lettuce wraps.  I’ve made many different recipes, and I think I like this recipe better than Martin Yan’s (gasp!)

I found this recipe at Fashionably Foodie.  I changed up the recipe just a bit (namely I added a lot more ginger…LOVE, LOVE, LOVE ginger!).

-s even ate it with mushrooms…although I did remind him that he gave the ok to use mushrooms in Martin Yan’s recipe…and then he ate his dinner without complaining.


  • 3 frozen chicken breasts
  • 1 large carrot,  finely diced
  • 8 whole mushrooms, chopped
  • 3 green onions, finely chopped
  • 1 red bell pepper, finely diced
  • 2 large cloves garlic, minced
  • 1 can water chestnuts, drained and diced
  • 2 TBSP oil
  • 1/4 tsp. sesame oil
  • Lettuce leaves
  • hot rice


  • 1 c. water
  • 1/2 c. sugar
  • 1/4 c. seasoned rice vinegar
  • 1 teaspoon sesame oil
  • 1 tsp. sriracha (or more if you like it spicy)
  • 1 c. soy sauce
  • lots of freshly grated ginger (I used a 4 inch knob of ginger)


  1. Poach chicken breasts in water or broth (I used broth and added garlic powder to broth).  When cooked, finely chop (about the size of corn kernels)
  2. Combine the carrots, mushrooms, green onions, red pepper, garlic, and water chestnuts in a bowl.
  3. Combine sauce ingredients in another bowl and mix well.
  4. Heat oil and sesame oil in a nonstick skillet over medium high heat; add the chicken, carrots, mushrooms, green onions, red pepper, garlic and water chestnuts, and saute for a few minutes.  Add 1/2 the sauce and let simmer for 10 to 15 minutes, allowing much of the liquid to reduce.
  5. Serve in lettuce with some hot rice.  Use the remaining sauce as a dipping sauce.

Asian Chicken Lettuce Wraps:


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