Chinese🥩 Meat

Chicken Lettuce Wraps

Name: Chicken Lettuce Wraps
Total time: 15 min
Cuisine: Chinese
Ingredients: 1 lb Chicken breast; 100 g Water chestnuts; 3 pieces Shiitake mushrooms; 3 cloves Garlic; ½ tsp Ginger; 3 Green onions; ~4-6 leaves Lettuce; ½ cup Rice vermicelli noodles; ~3 tbsp Oil; 1 pinch Salt; 2 tbsp Oyster sauce; 1½ tbsp Dark soy sauce; 2 tbsp Shaoxing wine; 1 tbsp Sugar; 1 tsp Chicken bouillon powder; 2 tbsp Water; to taste Black pepper; 1 tsp Toasted sesame oil

⏱ 15 min

A beloved Chinese appetizer featuring sweet and savory ground chicken with water chestnuts and shiitake mushrooms wrapped in crisp, refreshing lettuce. Adding crispy fried rice noodles elevates the texture to match restaurant quality.

High-protein

Adapted from a video by Aaron and Claire

Chicken Lettuce Wraps That Taste Better Than Takeout!

Watch on YouTube

Ingredients

Chicken breast1 lb
Water chestnuts100 g
Shiitake mushrooms3 pieces
Garlic3 cloves
Gingergrated½ tsp
Green onions3-4 stalks, white and green parts separated3
Lettuce~4-6 leavesest.
Rice vermicelli noodlesoptional, for extra crunch½ cup
Oilfor frying noodles and stir-frying~3 tbspest.

Steps

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1
Prepare the chicken: mince 1 pound of chicken breast using a knife; pre-ground chicken is also acceptable if unavailable.
2
Prepare the vegetables: roughly chop the water chestnuts, finely dice the mushrooms, smash and chop the garlic, and grate the ginger.
3
Prepare the green onions: separate the white and green parts; keep the greens for garnish and use the whites for infusing flavored oil.
4
Make the sauce: mix oyster sauce, dark soy sauce, Shaoxing wine, sugar, chicken bouillon powder, water, and black pepper in a small bowl.
5
Fry the rice noodles (optional): heat oil in a large pan to 220°C (430°F) until it begins to smoke. Add rice noodles and fry for a few seconds until puffed. Drain on paper towels.
6
Cook the chicken: heat 2 tbsp oil over high heat, add the ground chicken, spread it out, season with salt, and let it sear 1–2 minutes without stirring until the bottom is golden.
7
Flip and break up the chicken, cook for 2 minutes until most liquid has evaporated. Add water chestnuts and mushrooms, stir-fry for 2–3 minutes until the chicken is fully cooked.
8
Build the aromatic oil: add 1 tbsp oil to the same wok over high heat. Add garlic, ginger, and white parts of green onions; sauté for 1 minute until fragrant.
9
Combine the chicken mixture back into the wok, stir-fry for about 1 minute until everything is coated with the aromatic oil.
10
Pour in the sauce and stir-fry for 1–2 minutes until everything is evenly coated.
11
Finish: turn off the heat, drizzle 1 tsp toasted sesame oil, and give it a final toss.
12
Plate: arrange fried rice noodles on a serving plate, top with the cooked chicken mixture. Wrap in crisp lettuce leaves (preferably chilled in ice water) and garnish with green onion greens.

Chicken Lettuce Wraps

Ingredients

Steps

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