Chicken Lettuce Wraps Recipe

Prep vegetables and sauce

Finely chop mushrooms and dice water chestnuts. Thinly slice scallions, keeping whites and greens separate. Mince garlic and ginger. In a small bowl whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, chicken stock (or water), and cornstarch until smooth; set aside.

Heat wok

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

Cook aromatics and onion

Add the white parts of the scallions and the diced onion to the hot oil. Stir-fry 1–2 minutes until softened and fragrant. Add the minced garlic and ginger and stir for 30 seconds until aromatic, taking care not to burn.

Brown the chicken

Add the ground chicken, breaking it up with a spatula. Stir-fry until no longer pink and beginning to brown in spots, about 4–6 minutes. Push the meat to the side occasionally to let it caramelize.

Add mushrooms and water chestnuts

Add the chopped mushrooms and diced water chestnuts to the wok. Continue stir-frying 3–4 minutes, until mushrooms have released liquid and most has evaporated and the mixture is cohesive.

Combine sauce and finish

Give the reserved sauce a quick stir (cornstarch may settle) and pour it into the wok. Stir constantly until the sauce thickens and coats the filling, about 1–2 minutes. Stir in sesame oil, red pepper flakes (if using), salt, and black pepper. Taste and adjust seasoning—add a splash more soy for saltiness or a squeeze of lime for brightness.

Add scallion greens

Stir in most of the sliced scallion greens, reserving a little for garnish. Remove wok from heat and transfer filling to a warm bowl.

Prepare lettuce: Pat the lettuce leaves dry and arrange them on a serving platter or small plates. If leaves are large, you can cut them into cups.

Serve: Spoon 2–3 tablespoons of the warm chicken filling into each lettuce leaf. Sprinkle with toasted sesame seeds and remaining scallion greens. Offer hoisin sauce and lime wedges at the table for guests to add as desired.

Notes: These wraps are best eaten immediately while filling is warm and lettuce is crisp. Leftover filling keeps in the refrigerator for up to 3 days and can be reheated briefly in a skillet.