Chicken Lettuce wraps


Jill Says  •  This recipe is inspired by my friend Molly. She loves my Chicken Potstickers. One day while making them at home she realized she was out of gyoza skins, so she cooked the meat and put it in lettuce cups instead. Now she eats these lettuce cups all the time. They make a great dinner that is light and healthy.

the filling

serves 8-10
2 tablespoons peanut oil
2 teaspoons sesame oil
24 shitake mushrooms, finely chopped
2 large carrots, peeled and very finely chopped
4 scallions, very finely chopped
2 teaspoons minced ginger
1 teaspoon minced garlic
2 pounds ground white meat chicken (or combination of white & dark)
1 teaspoon freshly ground pepper
2 small can of water chestnuts, drained and finely diced


the sauce
1 cup soy sauce
4 tablespoons seasoned rice wine vinegar
4 tablespoons orange juice
4 tablespoons brown sugar
4 tablespoons water
3 tablespoon cornstarch
1 teaspoon chili flakes
4 tablespoons oyster sauce


the lettuce cups
2 heads of iceberg lettuce, washed and leaves peeled for lettuce cups

  1. For the sauce, mix all ingredients together with a whisk or shake together in a jar. Set aside.
  2. Heat a large non-stick skillet over medium-high heat. When pan is hot, add peanut and sesame oils. Sauté mushrooms, carrots, scallion, ginger and garlic for 4-5 minutes until mushrooms are cooked and vegetables are soft.
  3. Add chicken and cook. Stir constantly, breaking up meat.
  4. When chicken is almost cooked, add the sauce, bring to a boil, reduce heat to simmer and continue cooking 5-6 minutes.
  5. While the chicken is cooking, prepare the lettuce cups.
  6. Remove pan from heat, stir in water chestnuts, spoon mixture into lettuce cups and serve.


Jill’s smart idea
To simplify your shopping, note that the ingredients for this recipe are almost exactly the same as the *Chicken Potsticker recipe (*see cookbook, The Family Chef).