Chicken Lettuce Wraps Recipe

Wash and dry lettuce

Separate lettuce leaves, rinse under cold water, and gently pat dry or spin in a salad spinner. Keep whole leaves for wrapping; trim thick stems if needed.

Mince garlic and ginger, thinly slice scallions (separate white and green parts if desired), finely dice carrot and water chestnuts, and chop cilantro and peanuts or have sesame seeds ready.

Sauté aromatics

Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger and cook 30–45 seconds until fragrant, taking care not to burn.

Brown the chicken

Add the ground chicken to the pan. Break it up with a spatula and cook 5–7 minutes until no longer pink, stirring often so it crumbles evenly.

Add vegetables

Stir in the diced carrot, water chestnuts, and the white parts of the scallions. Cook 2–3 minutes until carrot begins to soften.

Combine sauce ingredients

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, hoisin, sesame oil, brown sugar (or honey), chicken broth (or water), and cornstarch until smooth.

Add sauce to chicken

Pour the sauce over the cooked chicken and vegetables. Stir well and bring to a gentle simmer. Cook 1–2 minutes until sauce thickens and coats the mixture. Taste and adjust seasoning with salt and black pepper.

Stir in scallion greens and remove from heat. If mixture seems too wet, cook an additional minute to reduce; if too dry, add 1–2 tbs water.

Arrange lettuce leaves on a platter. Spoon 1–2 tbs (or more) of the chicken mixture into the center of each leaf.

Top each wrap with a sprinkle of chopped cilantro and peanuts or toasted sesame seeds. Add a squeeze of lime and a dab of chili sauce if desired.

Serve immediately while warm so lettuce stays crisp. Provide extra sauce on the side if desired.