Chicken Or Tofu Lettuce Wraps Recipe

Name: Mosa Asian Bistros Chicken Or Tofu Lettuce Wraps Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken breast (or extra-firm tofu, drained and pressed); 1 tbs neutral oil (vegetable, canola, or peanut); 1 cup fresh white or cremini mushrooms, finely diced; 1 cup canned water chestnuts, drained and finely chopped; 4 stalks scallions (green onions), thinly sliced, white and green separated; 2 tsp minced garlic; 1 tsp fresh ginger, grated; 3 tbs light soy sauce (or tamari); 1 tbs oyster sauce (or vegetarian mushroom sauce for tofu); 1 tbs hoisin sauce (for sweetness and depth); 1 tsp rice vinegar; 1 tsp sesame oil; 1 tsp cornstarch; 1 tbs water (to dissolve cornstarch); 0.75 cup crunchies (toasted chopped peanuts, fried shallots, or crispy rice sticks); 0.25 tsp neutral seasoning (salt); 0.25 tsp freshly ground black pepper; 2 heads heads of butter lettuce or bibb lettuce (separated into cups, washed and dried); 0.5 cup cilantro leaves, roughly chopped (optional); 2 each lime wedges (for serving); 0 to taste red chili flakes or thinly sliced fresh chili (optional, to taste)

Inspired by Mosa Asian Bistro

Time30m

Serves4

diced chicken breast or tofu, diced mushrooms, water chestnuts, scallions, crunchies, mosa sauce, lettuce cups

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Ingredients

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Filling

1 lb boneless skinless chicken breast (or extra-firm tofu, drained and pressed)

1 tbs neutral oil (vegetable, canola, or peanut)

1 cup fresh white or cremini mushrooms, finely diced

1 cup canned water chestnuts, drained and finely chopped

4 stalks scallions (green onions), thinly sliced, white and green separated

2 tsp minced garlic

1 tsp Fresh ginger, grated

3 tbs light soy sauce (or tamari)

1 tbs oyster sauce (or vegetarian mushroom sauce for tofu)

1 tbs hoisin sauce (for sweetness and depth)

1 tsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Cornstarch

1 tbs water (to dissolve cornstarch)

3/4 cup crunchies (toasted chopped peanuts, fried shallots, or crispy rice sticks)

1/4 tsp neutral seasoning (salt)

1/4 tsp freshly ground black pepper

Lettuce Cups & Garnish

2 heads heads of butter lettuce or bibb lettuce (separated into cups, washed and dried)

1/2 cup cilantro leaves, roughly chopped (optional)

2 each Lime wedges (for serving)

0 to taste red chili flakes or thinly sliced fresh chili (optional, to taste)

Method

Filling

Prepare protein

If using chicken: trim fat and pat dry. Dice into 1/4- to 1/2-inch pieces. If using tofu: press at least 20 minutes to remove moisture, then dice into 1/2-inch cubes. Season lightly with 1/8 tsp salt and 1/8 tsp pepper.

Mix sauce

In a small bowl combine soy sauce, oyster sauce (or mushroom sauce), hoisin, rice vinegar, sesame oil, and 1/2 of the sliced scallion whites (reserve greens for garnish). Stir to combine. In a separate tiny bowl dissolve cornstarch in 1 tablespoon water and set aside.

Cook aromatics and mushrooms

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl. Add minced garlic, grated ginger, and the remaining sliced scallion whites. Stir-fry 30 seconds until fragrant. Add diced mushrooms and sauté 3–4 minutes until they begin to brown and release moisture.

Cook protein

Push the mushrooms and aromatics to the side of the pan. Add the diced chicken (or tofu) to the hot area of the pan in a single layer. Let chicken sear 1–2 minutes before stirring; cook tofu undisturbed 2–3 minutes to brown. Stir everything together and continue to cook until chicken is cooked through (internal temp 165°F) or tofu is heated and slightly golden, about 3–5 more minutes.

Combine with water chestnuts and sauce

Add the chopped water chestnuts and the sauce mixture to the pan. Stir to combine and let the mixture simmer 1–2 minutes. Stir the cornstarch slurry again then add to the pan to thicken slightly; cook 30–45 seconds until sauce is glossy and coats the filling. Taste and adjust seasoning with remaining 1/8 tsp salt and black pepper as needed.

Finish filling

Remove from heat. Stir in half of the crunchies to keep some texture for topping. Fold in half of the chopped cilantro if using. Let the filling rest 2 minutes so flavors meld and temperature drops slightly for easy assembly.

Lettuce Cups & Garnish

Prepare lettuce: separate whole leaves into individual cups, rinse under cold water, spin or pat dry, and arrange on a serving platter.

Assemble: Spoon about 2–3 tablespoons of the warm filling into each lettuce cup (adjust amount to preference). Sprinkle remaining crunchies over each cup for contrast. Top with sliced scallion greens, remaining cilantro, and optional red chili or chili flakes to taste.

Serve: Serve immediately with lime wedges on the side for squeezing over the wraps. Provide extra hoisin or sriracha if desired.