Lettuce Cups Recipe

Prepare lettuce

Carefully separate 8 whole Boston (or bibb) lettuce leaves, rinse and pat dry. Trim any thick ribs at the base so leaves sit flat. Chill in refrigerator while you prepare the filling to keep them crisp.

Arrange lettuce leaves on a serving platter, cover with a damp paper towel until ready to serve to prevent wilting.

Prep aromatics and vegetables

Thinly slice the white and green parts of 3 scallions separately. Finely dice 3 oz shiitakes and 3 oz drained water chestnuts. Mince 2 garlic cloves and 1 tsp fresh ginger. Keep ingredients nearby.

Toast cornstarch slurry

In a small bowl whisk together 2 tbsp chicken stock (or water) with 1 tsp cornstarch until smooth; set aside. This will slightly thicken the filling sauce at the end.

Cook chicken

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. When shimmering, add the white parts of the scallions, minced garlic and ginger; sauté 30–45 seconds until fragrant but not browned.

Add 1 cup ground chicken to the skillet, breaking it up with a spatula. Cook 4–6 minutes until mostly cooked through and beginning to brown.

Stir in the diced shiitake mushrooms and water chestnuts. Continue to cook 2–3 minutes until mushrooms have released moisture and softened slightly.

Season and finish

Reduce heat to medium. Stir in 3 tbsp hoisin sauce, 1 tbsp low-sodium soy sauce, 1 tsp rice wine vinegar, 1 tsp sesame oil, 0.25 tsp salt, 1 tsp black pepper and 0.25 tsp red pepper flakes (if using). Mix thoroughly to coat the mixture.

Pour the cornstarch slurry into the skillet and stir for 30–60 seconds until the sauce thickens slightly and coats the filling. If mixture seems dry, add up to 1 tbsp water or stock to reach desired moistness.

Taste and adjust seasoning — add more hoisin for sweetness, soy for saltiness, or a squeeze of lime for brightness. Remove from heat and stir in the green parts of the scallions.

Assemble cups

Spoon about 2–3 tablespoons of the warm chicken filling into the center of each lettuce leaf (roughly 8 leaves total). Do not overfill to keep cups easy to pick up.

Garnish each cup with a few cilantro leaves and a sprinkle of toasted sesame seeds. Serve immediately with lime wedges and optional Sriracha on the side for diners who want extra heat.

Leftover filling can be cooled and refrigerated for up to 2 days; do not store assembled cups.