Asian Style Chicken Lettuce Wraps

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By Amy H.
from Detroit, MI

Fun Fact: The ancient Egyptians were the first to cultivate lettuce.

serves 8
prep time 15 Min
cook time 10 Min
method Stir-Fry


  •   1 lb
    pounds boneless skinless chicken thighs, trimmed of fat and finely chopped
  •   1 Tbsp
    peanut oil
  •   1 1/2 tsp
    sesame oil
  •   1/2 can(s)
    (8 ounces) water chestnuts, drained and finely diced
  •   1 Tbsp
    minced fresh gingerroot
  •   1 Tbsp
    rice vinegar
  •   3 Tbsp
    teriyaki sauce
  •   1 Tbsp
    soy sauce
  •   1 tsp
    minced garlic
  •   1/2 c
    shredded carrots
  •   4
    green onions, finely sliced
    toasted sesame seeds (optional)
    bibb lettuce leaves

How To Make

  • 1
    Heat peanut oil in a large nonstick, cook chicken 2-3 minutes; Add the carrots, water chestnuts garlic and ginger; cook 5 minutes longer or until chicken is no longer pink. Set aside; keep warm.
  • 2
    In a small bowl, whisk the rice vinegar, teriyaki sauce, soy sauce and sesame oil. Stir in the green onions.
  • 3
    Sprinkle with toasted sesame seeds and spoon chicken filling onto lettuce leaves. Wrap lettuce over chicken. Enjoy!