Asian Lettuce Wraps V Recipe

Prepare protein choice

Decide on chicken or tofu. For chicken: trim fat and slice 1 large breast across the grain into 1/2-inch thin cutlets (quantity listed as 1 cup approximates one breast). For tofu: press block for 15–30 minutes to remove excess water, then slice into 1/2-inch slabs.

Make marinade

Whisk together 4 tbs soy sauce, 1 tbs rice vinegar, 1/2 tbs sesame oil, 1 tsp minced garlic, 1 tsp grated ginger, and 1 tbs brown sugar in a shallow dish. Reserve remaining soy sauce (2 tbs), rice vinegar (1 tbs) and sesame oil (1/2 tbs) for tossing noodles if desired.

Marinate protein

Place chicken cutlets or tofu slabs in the marinade and turn to coat. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours (tofu benefits from at least 15–30 minutes).

Cook protein

Heat 1 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. For chicken: add cutlets, cook 3–4 minutes per side until internal temperature reaches 165°F (74°C) and a golden crust forms. For tofu: add slabs and sear 3–4 minutes per side until deeply golden. Remove protein to a plate and tent with foil.

Make glaze

In a small bowl whisk together 3 tbs hoisin, 1 tbs chili garlic sauce (adjust to heat preference), 3 tbs water, 1 tbs honey, and 1 tbs grated ginger. In a separate small cup mix 1 tsp cornstarch with 1 tbs cold water until smooth; stir into the glaze.

Reduce glaze

Return the skillet to medium heat (wipe out excess oil if needed). Pour glaze into the skillet and simmer gently 1–2 minutes until it thickens and becomes glossy. Add the cooked chicken or tofu back into the skillet and coat both sides with glaze, cooking 30–45 seconds more to set the glaze. Remove from heat and slice chicken into thin strips or cut tofu into bite-sized pieces.

Prep vegetables and noodles

While protein marinates, thinly slice red pepper and onion, drain and thinly slice water chestnuts, and cook rice noodles according to package directions until al dente; drain and rinse under cold water to stop cooking. Toss noodles gently with the reserved marinade (if using) or 1 tbs soy + 1 tsp sesame oil to lightly season.

Stir-fry vegetables

Heat the remaining 1 tbs neutral oil in a clean skillet or wok over medium-high heat. Add sliced onion and cook 1–2 minutes until beginning to soften. Add red pepper and water chestnuts and stir-fry 2–3 minutes until vegetables are crisp-tender. Add the seasoned noodles and toss to combine, cooking 1 more minute to warm through. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust.

Combine with protein (optional)

If you prefer the filling mixed, add the glazed and sliced protein to the vegetable-noodle mixture off heat and toss gently so the glaze coats everything. Otherwise keep protein separate to spoon into lettuce cups.

Arrange washed lettuce leaves on a platter. Spoon a small bed of noodles and vegetables into the center of each leaf (about 2–3 tablespoons). Top with sliced glazed chicken or tofu pieces (2–3 oz per cup), then sprinkle with thinly sliced scallions, cilantro if using, and a pinch of toasted sesame seeds.

Serve with lime wedges for squeezing over the wraps and extra chili garlic sauce or hoisin on the side. Eat immediately by folding the lettuce over the filling and picking up as finger food.

Leftovers: store components separately (protein, noodles/vegetables, lettuce) for up to 2 days in the refrigerator; reheat protein and noodle mix before assembling so lettuce stays crisp.