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.
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 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.
People often ask me for ways to save money on their grocery bill while trying to eat healthy. Specifically, how to handle to cost of high quality, organic meat. Asiane 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.
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.
Asian Chicken Lettuce Cups
- 3 chicken breasts (boneless skinless) - about 6 oz each
- 1/2 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
- 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.