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Asian Chicken Lettuce Cups

    Asian Chicken Lettuce Cups are a healthy spin on the popular restaurant appetizer. Packed with classic Asian flavors like ginger, hoisin, and sesame, you won’t notice the missing fat and calories.

    Chinese Chicken Lettuce Cups


    Do you know what’s crazy about this recipe? We probably eat some version of these lettuce cups at least two or three times a month. As a food blogger who rarely eats the same dinner twice, that tells you something about how tasty (and easy!) it is to make Asian Chicken Lettuce Cups at home.

    My Asian Veggie Lettuce Cups were a huge hit when I shared them a couple of years ago but more often than not, we love adding some form of protein including ground turkey, shrimp, pork or even edamame. Since I always keep a well-stocked Asian pantry, these come together quickly any night of the week with whatever ingredients I have on hand.

    Chinese Chicken Lettuce Wraps - The Lemon Bowl

    People often ask me for ways to save money on their grocery bill while trying to eat healthy. Specifically, how to handle to the cost of high quality, organic meat. Asian Chicken Lettuce Cups are a great way to fill your plate with tons of veggies while only using three chicken breasts to feed a family of four. In fact, you could even get away with two chicken breasts and add in two more cups of chopped vegetables instead.

    Asparagus - farmers market

    Now that farmers market season is upon us, these lettuce cups are perfect for using whatever vegetables you have on hand or are in season including asparagus, zucchini, green peas, carrots and more. The options are endless.

    What is your favorite stir-fry ingredient? I would love to hear from you.

    No forks required.

    Chinese Chicken Lettuce Cups

    Asian Chicken Lettuce Cups

    4.67 stars average
    A healthy spin on the popular restaurant appetizer. Packed with classic Asian flavors like ginger, hoisin and sesame, you won’t notice the missing fat and calories.
    PREP: 15 mins
    COOK: 15 mins
    TOTAL: 30 mins
    Servings: 4

    Ingredients
     

    • 3 chicken breasts ((boneless skinless) – about 6 oz each)
    • ½ teaspoon salt
    • 4 teaspoon pepper
    • 1 medium onion (diced)
    • 1 medium zucchini (diced)
    • 1 red pepper (seeded & diced)
    • 2 tablespoon ginger (minced)
    • 3 cloves garlic (grated)
    • 2 inch piece ginger root (grated)
    • 2 teaspoons sesame oil
    • 3 tablespoons gluten free soy sauce
    • 2 tablespoons gluten free hoisin sauce
    • 2 tablespoons rice wine vinegar
    • 2 teaspoons sriracha (or sambal oelek)
    • 8 ounce can water chestnuts (diced)
    • 8 ounce can bamboo shoots (sliced)
    • 4 scallions (minced)
    • 1 leaves head iceberg lettuce (separated)
    • chopped peanuts (optional garnish)

    Instructions
     

    • Quarter chicken breasts and place in a food processor. Pulse on high until chicken is finely chopped – similar to the consistency of ground chicken.
    • Heat a wok or large, deep pan over medium high and spray with non-stick spray. Add minced chicken to the pan and sprinkle with salt and pepper. Cook, stirring continuously, until chicken is cooked through and starting to brown, 5-6 minutes. Remove cooked chicken from pan and set aside.
    • To the hot pan, add onion, zucchini, red pepper and a small pinch of salt to release juices. Sauté until veggies soften, 3-4 minutes.
    • In a small bowl, whisk together sauce: garlic, ginger, sesame oil, soy, hoisin, rice vinegar and sambal oelek; set aside.
    • Once veggies have softened, add water chestnuts, bamboo shoots, cooked chicken and reserved sauce to the pan. Heat until warmed through.
    • Stir in minced scallions and check for seasoning. Adjust accordingly.
    • Serve mixture in lettuce cups and garnish with chopped peanuts, more scallions and as much sriracha as your heart desires.

    Nutrition

    Calories: 223kcalCarbohydrates: 19.1gProtein: 29.5gFat: 4.8gSaturated Fat: 0.5gPolyunsaturated Fat: 4.3gTrans Fat: 0gCholesterol: 68mgSodium: 813mgFiber: 3.9gSugar: 5.7g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    20 Comments

    1. LOVE this recipe and idea, need to start making lettuce wraps asap, because I do love them, and they sound so yummy and easy to make….it also really does say a lot if a food blogger makes recipes more than once lol, so this definitely sounds like a winner!

    2. These sound brilliant Liz! I’m always looking for tasty but lighter dinner inspiration for these summer months and these fit the bill perfectly.

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