Asian Chicken Lettuce Wraps

Last Updated on May 12, 2019

Asian Chicken Lettuce Wraps are easy and delicious!

Quick sauteed, tender chicken tidbits in a mouth watering stir-fry sauce with hints of peanut, soy, and ginger, cupped in a cool, crisp lettuce leaf. This easy dish is a favorite appetizer or a perfect weeknight, simple supper.

At my house, we enjoy lettuce wraps most often as an easy weeknight meal. You know you have a winner when the picky 6 year old will ask for seconds. It’s a great choice when you are searching for a lighter meal choice or a low-carb option. Although, my kiddos prefer a little rice added to their wraps. Serve with steamed broccoli, snap peas, or a side of Oven Roasted Asparagus and you have a complete, perfect weeknight meal ready in 30 minutes or so.

If Asian flavors are some of your favorites, like they are mine, make sure you check out my Sticky Pork Belly Stir-fry, Thai Style Cashew Chicken, Sticky Asian Blood Orange Chicken, and Asian Shrimp Cakes.

How to make Asian Chicken Lettuce Wraps

I prefer boneless, skinless chicken thighs roughly chopped fairly small over chicken breast for this recipe. The thighs stay very juicy and will caramelize perfectly without drying out.

Preparation is quick and easy.

Coarsely chop the chicken and set it aside. Chop water chestnuts, mushrooms, and white and green onions. Whisk together the sauce.

Don’t be intimidated with the sauce ingredient list. It look extensive, but if you cook Asian/ethnic flavors regularly, you should have almost everything in your pantry. For those new to Asian flavors, see the links at the bottom if you are an Amazon shopper or virtually everything can be found in the Asian isle at your local grocery, even Walmart.

Heat a skillet, wok, or dutch oven to a high heat and saute the chicken until the water is released, evaporates, and then begins to brown. The photo below shows the water the chicken has released, but not yet evaporated. It’s very important to cook the chicken until the water evaporates and it starts to brown.

After your chicken begins to brown and caramelize, add the sauce, bring to a simmer and cook a few minutes until it thickens into a almost syrup consistency.

Serve your Asian Chicken Lettuce Wraps in the cups of crisp lettuce leaves. I usually choose Butter or Boston lettuce because they have more small sized leaves included per head of lettuce. But, I’ve used everything from Romaine to Leaf lettuce as well. Smaller leaf cups are better for an appetizer setting as far as portion size and presentation is concerned.

Garnish Asian Chicken Lettuce Wraps with green onion slices, toasted sesame seeds, cilantro, and/or chopped peanuts if desired.

Have you tried this? Leave me a comment below. I’d love to hear from you!

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5 from 5 votes

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Asian Chicken Lettuce Wraps

Quick sauteed, tender chicken tidbits in a mouth watering stir-fry sauce with hints of peanut, soy, and ginger, cupped in a cool, crisp lettuce leaf. This easy dish is a favorite appetizer or a perfect weeknight, simple supper.

Course Appetizer, Main Course

Cuisine American, Asian

Keyword Asian Chicken Lettuce Wrap

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 323 kcal

Author Jennifer Grissom

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 2 tablespoon olive oil
• 8 ounces water chestnuts, drained
• 4 ounces mushrooms
• 1/2 cup yellow or white onion
• 1/2 cup green onion, sliced
• 4 cloves garlic, finely minced
• 1 head Butter or Boston lettuce, leaves seperated and cleaned

Sauce

• 1/3 cup soy sauce
• 1/3 cup chicken stock
• 1/4 cup rice wine vinegar
• 2 tablespoons brown sugar or honey
• 2 tablespoons fresh grated ginger
• 1 tablespoon peanut butter, softened
• 2 teaspoons sesame seed oil
• 1/4 teaspoon crushed red pepper flakes to taste

Instructions

1. Chop chicken, water chestnuts, mushrooms, and white/yellow onion into consistent, pea size pieces.  Thinly slice green onions.
   

2. Whisk sauce ingredients together until well combined and set aside.
   

3. Heat wok, fry pan, or dutch oven to a high heat.
   

4. Add oil and then the chicken.  Saute chicken until the water in the chicken releases, evaporates, and then starts to brown, about 10 minutes.
   

5. Remove chicken from pan and add the water chestnuts, mushrooms, and onions.  Saute for 3-5 minutes with a pinch of salt until any released water evaporates and they start to soften and brown.
   

6. Add the garlic and cook for an additional minute until fragrant.
   

7. Add chicken back into the pan and the sauce and bring to a gentle simmer.  Let reduce until sauce is almost the consistency of syrup. Remove from heat.
   

8. Serve with lettuce leaves.  Garnish with sliced green onions, toasted sesame seeds, cilantro, and/or crushed peanuts.
   

Tools and Ingredient links can be found below. Savor with Jennifer if an Amazon Associate, which means any purchases made from these links has a small percentage come back to grocery purchases for this site at NO additional charge to you. Thanks for your support!

Jennifer Grissom

Wife, Mother, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!

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