Monday, June 6, 2011

Chicken Lettuce Wraps

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I'm obsessed with these lettuce wraps. I'm not even slightly kidding.

The weather in DC has been in the 90's the last few days, so Chris and I wanted to have something tasty and refreshing for dinner. Lettuce cups were an obvious first choice since we're trying to eat healthier, too. These were jam-packed with flavor and the extra sauce was a great combination. I always enjoy when you can cater something to what you prefer, like adding hot mustard or red chile paste to the "special sauce" to make it hotter or sweeter. 

These took a little longer to make than I was anticipating (I mean how long could it really take to cook up some chicken?), but it was well worth the wait. I know I've been cooking with chicken a lot lately, but as with most receipes you can substitute the chicken for pork or whatever meat you prefer. Hope you enjoy!

Printable Recipe

  • 4 tbsp. vegetable oil
  • 4 boneless skinless chicken breasts
  • 1 cup water chestnuts
  • 1 1/2 cups mushrooms
  • 6 tbsp. onion, chopped
  • 1 tsp. garlic, minced
  • 1 head iceberg lettuce
Special Sauce:
  • 1/4 cup sugar cup
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/8 teaspoon sesame oil
  • 1 tbsp. hot mustard plus 2 tsp. hot water
  • 1 -2 tsp. red chile paste
Stir Fry Sauce:
  • 4 tbsp. soy sauce
  • 4 tbsp. brown sugar
  • 1 tsp. rice vinegar
  • 1 tbsp. cornstarch

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and set aside until you're ready to serve.

Combine the hot water with the hot mustard and set this aside as well. Keep the chili paste as-is. Before serving, add your desired measurement of hot mustard and/or red chili paste to the special sauce mixture to pour over the wraps.

Prepare the stir fry sauce by mixing the soy sauce, cornstarch, brown sugar, and rice vinegar together in a small bowl.

Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool.

As chicken cools, mince water chestnuts, onion and mushrooms to about the size of small peas. When chicken is cool, mince it into the same size pieces.

With the same pan on high heat, add another tablespoon of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes until warmed through. Serve mixture in the lettuce "cups" and top with special sauce mixture.

Source: Adapted from

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