Today, let’s make Chicken Lettuce Wraps, one of the most beloved Chinese appetizers of all time. Sweet and savory ground chicken wrapped in crisp, refreshing lettuce—it’s really hard to find a better appetizer than this. And the best part? It’s ridiculously quick and easy to make. So I really hope you give this a try. Once you do, you’ll find yourself making this dish again and again.
Chicken Lettuce Wraps ( 4 servings)
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts (or ground chicken)
- 3.5 oz (100g) water chestnuts
- 3 shiitake mushrooms
- 3 cloves garlic
- 1/2 tsp grated ginger
- 3-4 green onions, divided
- High-heat oil (such as canola, avocado, vegetable oil, etc.), for frying and stir-frying
- 1/2 cup rice vermicelli noodles (optional)
- Kosher salt, to taste
- 1 tsp toasted sesame oil
- Iceberg lettuce or romaine leaves, for serving
Sauce:
- 2 tbsp oyster sauce
- 1.5 tbsp dark soy sauce
- 2 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- 1 tbsp sugar
- 1 tsp chicken bouillon powder
- 2 tbsp water
- Black pepper, to taste
Instructions:
PREP INGREDIENTS
1. Prepare the chicken: Finely mince the chicken breasts. (You can also use pre-minced chicken.)
2. Prep the vegetables: Roughly chop the water chestnuts. Finely dice the shiitake mushrooms. Finely chop the garlic cloves. Grate a small knob of ginger (about 1/2 teaspoon). Thinly slice the green onions, separating the whites and greens.
3. Make the sauce: In a small container, combine all the sauce ingredients and mix well. Set aside.
MAKE CHICKEN LETTUCE WRAPS
1. Fry the noodles (if using): In a large pan (or pot), add a good amount of oil and heat it to 220°C (or 430°F). (If the oil isn’t hot enough, the noodles will soak up too much oil and won’t puff up properly. If you don’t have a thermometer, heat the oil until you see a little smoke rising.) Add the rice vermicelli noodles and fry for a few seconds, or until puffed. Remove from the oil and drain on paper towels.
2. In another large wok (or pan), heat 2 tablespoons of oil over high heat. Once it gets nice and hot, add the minced chicken, spread it out evenly, season with a pinch of salt, and sear for 1 to 2 minutes or until the bottom turns golden brown. (Do not stir during this step.)
3. Flip and break up the chicken. Sauté for 2 minutes or until most of the liquid has evaporated. Add the water chestnuts and shiitake mushrooms. Stir-fry for another 2 to 3 minutes or until the chicken is fully cooked. Remove from the heat and set aside.
4. In the same wok, heat 1 tablespoon of oil over high heat. Add the garlic, ginger, and white parts of the green onions. Sauté for 1 minute or until fragrant.
5. Return the chicken mixture to the wok and stir-fry for 1 minute. Give the sauce a quick stir and pour it in. Stir-fry for 1 to 2 minutes or until everything is evenly coated. Turn the heat off, add the sesame oil, and give it a final mix.
6. Place the crispy fried rice noodles on a serving plate and spoon the chicken stir-fry on top. Sprinkle with the green parts of the green onions. Serve with lettuce. Enjoy!
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Chicken Lettuce Wraps
Course: AppetizersCuisine: ChineseDifficulty: Easy4
servingsIngredients
1 lb (450g) boneless, skinless chicken breasts (or ground chicken)
3.5 oz (100g) water chestnuts
3 shiitake mushrooms
3 cloves garlic
1/2 tsp grated ginger
3-4 green onions, divided
High-heat oil (such as canola, avocado, vegetable oil, etc.), for frying and stir-frying
1/2 cup rice vermicelli noodles (optional)
Kosher salt, to taste
1 tsp toasted sesame oil
Iceberg lettuce or romaine leaves, for serving
- Sauce:
2 tbsp oyster sauce
1.5 tbsp dark soy sauce
2 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
1 tbsp sugar
1 tsp chicken bouillon powder
2 tbsp water
Black pepper, to taste
Directions
- Prep Ingredients
- Prepare the chicken: Finely mince the chicken breasts. (You can also use pre-minced chicken.)
- Prepare the vegetables: Roughly chop the water chestnuts. Finely dice the shiitake mushrooms. Finely chop the garlic cloves. Grate a small knob of ginger (about 1/2 teaspoon). Thinly slice the green onions, separating the whites and greens.
- Make the sauce: In a small container, combine all the sauce ingredients and mix well. Set aside.
- Make Chicken Lettuce Wraps
- Fry the noodles (if using): In a large pan (or pot), add a good amount of oil and heat it to 220°C (or 430°F). (If the oil isn’t hot enough, the noodles will soak up too much oil and won’t puff up properly. If you don’t have a thermometer, heat the oil until you see a little smoke rising.) Add the rice vermicelli noodles and fry for a few seconds, or until puffed. Remove from the oil and drain on paper towels.
- In another large wok (or pan), heat 2 tablespoons of oil over high heat. Once it gets nice and hot, add the minced chicken, spread it out evenly, season with a pinch of salt, and sear for 1 to 2 minutes or until the bottom turns golden brown. (Do not stir during this step.)
- Flip and break up the chicken. Sauté for 2 minutes or until most of the liquid has evaporated. Add the water chestnuts and shiitake mushrooms. Stir-fry for another 2 to 3 minutes or until the chicken is fully cooked. Remove from the heat and set aside.
- In the same wok, heat 1 tablespoon of oil over high heat. Add the garlic, ginger, and white parts of the green onions. Sauté for 1 minute or until fragrant.
- Return the chicken mixture to the wok and stir-fry for 1 minute. Give the sauce a quick stir and pour it in. Stir-fry for 1 to 2 minutes or until everything is evenly coated. Turn the heat off, add the sesame oil, and give it a final mix.
- Place the crispy fried rice noodles on a serving plate and spoon the chicken stir-fry on top. Sprinkle with the green parts of the green onions. Serve with lettuce. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
