Minced Chicken In Lettuce Cups Recipe

Prep

Rinse and separate lettuce leaves; pat dry and refrigerate. Mince garlic and ginger, finely chop the shallot, dice carrot and red bell pepper into small uniform pieces, and thinly slice green onions (whites and greens kept separate). Measure out sauces and mix the sauce components: in a small bowl combine soy sauce, oyster sauce, rice vinegar, sesame oil, chili garlic sauce (if using), and brown sugar. In another small bowl, whisk cornstarch with 1 tablespoon cold water to make a slurry.

Heat Wok

Place a wok or large skillet over medium-high heat until hot (about 1–2 minutes). Add 2 tablespoons neutral oil and swirl to coat.

Aromatics

Add the minced garlic, minced ginger and the white parts of the sliced green onions and cook 20–30 seconds, stirring constantly, until fragrant but not browned.

Cook Chicken

Add the ground chicken to the wok, breaking it apart with a spatula. Spread it into a single layer and let it sear 1 minute without stirring to build a little color, then continue to stir-fry 3–4 minutes until mostly cooked through and no longer pink.

Add Vegetables

Add the chopped shallot, diced carrot and red bell pepper to the wok. Stir-fry with the chicken 2–3 minutes until the vegetables are softened but still have some bite.

Season and Finish

Pour the prepared sauce over the chicken-vegetable mixture and stir to combine. Cook 1 minute to warm the sauce, then add the cornstarch slurry and stir. Allow the mixture to simmer 30–60 seconds until the sauce thickens and coats the chicken. Taste and adjust with up to 1/4 teaspoon additional salt or a pinch of sugar if needed. Stir in the green parts of the scallions.

Finish and Garnish

Drizzle the teaspoon of sesame oil over the filling and give it one final stir. Transfer the filling to a bowl and let it cool slightly so it does not wilt the lettuce.

Assemble

Spoon about 2–3 tablespoons of the warm minced chicken mixture into the center of each lettuce leaf. Garnish each cup with cilantro leaves and a sprinkle of toasted sesame seeds. Serve with lime wedges to squeeze over the cups and additional chili sauce on the side if desired.

Serve immediately while warm. Leftover filling can be refrigerated in an airtight container up to 3 days; reheat in a skillet over medium heat until warmed through.