Chicken Lettuce Wrap Recipe

Prepare chicken

Trim any excess fat from the chicken breasts and cut into 1/3-inch small dice. Pat pieces dry with paper towel so they brown instead of steaming.

Mix sauce

In a small bowl whisk together soy sauce, oyster sauce, rice vinegar, light brown sugar, water or stock, and cornstarch until smooth. Set aside.

Heat pan

Heat a large nonstick or cast-iron skillet or wok over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

Sear chicken

Add the diced chicken in a single layer (cook in two batches if needed to avoid crowding). Let cook undisturbed 1–2 minutes to get color, then stir and continue stirring 2–3 minutes until mostly cooked through and lightly browned. Transfer chicken to a plate and set aside.

Cook aromatics & vegetables

Return the pan to medium-high heat and add the remaining 1 tablespoon oil. Add minced garlic and grated ginger; stir-fry 15–20 seconds until fragrant. Add diced red onion and bell peppers and stir-fry 2–3 minutes until they begin to soften but still have bite.

Add pineapple & combine

Add the diced pineapple to the pan and stir-fry 1–2 minutes to release juices and warm through. Return the cooked chicken to the pan and stir to combine.

Add sauce & finish

Pour the prepared sauce over the chicken-vegetable mixture, add crushed red pepper flakes, salt and pepper, and stir continuously. Cook 1–2 minutes until the sauce thickens and coats the ingredients. If sauce becomes too thick, add up to 1–2 tablespoons water or stock to loosen.

Fold in basil

Remove the pan from heat and stir in the torn Thai basil leaves and sliced scallion greens until wilted and evenly distributed. Taste and adjust seasoning (more soy for saltiness, a squeeze of lime for brightness, or extra chili for heat).

Arrange the washed and dried iceberg lettuce leaves on a serving platter. Spoon 2–3 tablespoons (or desired amount) of the warm chicken and pineapple filling into the center of each leaf.

Top each filled leaf with additional Thai basil leaves (if using), a sprinkle of toasted sesame seeds, and a lime wedge on the side. Serve with chili sauce (Sriracha or sweet chili) for dipping or drizzling.

To eat: fold the lettuce around the filling like a taco and enjoy immediately while filling is warm and lettuce is crisp.

Leftovers: store filling in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or stock before assembling.