Szechuan Chicken Lettuce Wraps Recipe

Prep aromatics and vegetables

Peel and finely grate the ginger. Mince the garlic. Thinly slice the white and green parts of the green onions, keeping them slightly separated. Julienne or shred the carrot and thinly slice the red chili (remove seeds if you prefer less heat).

Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat.

Add the white parts of the green onions, ginger, and garlic to the hot pan. Sauté for 30–45 seconds until fragrant, taking care not to burn.

Add the ground chicken to the skillet, breaking it up with a spatula. Cook, stirring frequently, until the chicken is no longer pink and starts to brown in places (about 5–7 minutes). Season with 1/2 tsp salt and 1/4 tsp black pepper while cooking.

When the chicken is cooked through, push it to one side of the pan to prepare for saucing.

Add the carrots and about half of the sliced red chili to the chicken and stir-fry 1–2 minutes until carrots are slightly softened but still crisp.

In a small bowl, whisk together soy sauce, rice vinegar, hoisin, chili garlic sauce, toasted ground Szechuan peppercorns, brown sugar, and chicken stock (or water) until the sugar dissolves.

In a separate tiny bowl, stir the cornstarch into 1 tablespoon of cold water to make a slurry.

Pour the prepared sauce into the skillet with the chicken and vegetables. Stir to combine and bring to a gentle simmer.

Stir in the cornstarch slurry and simmer for 1 minute, stirring, until the sauce thickens to a glossy glaze that coats the chicken.

Taste and adjust seasoning: add a pinch more sugar if too salty, or 1/2 tsp more chili garlic sauce if you want more heat. Remove from heat.

If making crispy ramen noodles: heat 1/2 cup vegetable oil in a small skillet over medium-high heat. Toss broken ramen noodle pieces in the oil in batches for 30–60 seconds until golden and crisp. Drain on paper towels and let cool. Alternatively use store-bought crispy noodles.

Stir the sesame oil into the chicken mixture and fold in the green parts of the sliced green onions and remaining thinly sliced red chili.

Lay out butter lettuce leaves on a serving platter. Spoon about 2–3 tablespoons of the Szechuan chicken mixture into the center of each leaf (adjust to preference).

Top each filled leaf with a small handful of crispy ramen noodles and a sprinkle of toasted sesame seeds. Add extra julienned carrot or green onion if desired for freshness and crunch.

Serve immediately with lime wedges on the side for squeezing over the wraps.