These Chinese-Style Chicken Lettuce Wraps are simple, delicious, and make a fabulous make-ahead meal for busy weeks or weekly meal prep!
Want to know a secret? This is more or less the same sauce I make my 15 Minute Beef and Bok Choy Lo Mein with. Same easy sauce, two delicious dishes- both read in under 20 minutes!
Come on. I can’t get any easier than that.
For a girl who loves her Seamless food delivery app like it’s my third child, even I admit- it’s faster to make each of these dishes sometimes than it is to wait on the delivery guy to scooter on up to my front door.
(And instead of a tip, I just pour myself a glass of wine. #besttipever)
The easy make-ahead-ability of these chicken lettuce wraps is why it’s so perfect to have on hand for busy weeks.
Whether you’re on the ball and always make your meals ahead (tell me your secrets!) or you’re a planner who likes to meal prep out your lunches for the week, this is a great recipe to have in your back pocket.
Another thing I love about this recipe is that it doesn’t require a lot of advanced planning to pull off! All of the sauce ingredients are pantry items that can hold for a while, including the crushed peanuts added for garnish at the end.
If you’ve got chicken in your freezer and lettuce in your fridge – or you can grab a head of lettuce on your way home from work – you’ll be able to crank this recipe out quickly once you get home, saving you some time, money, and a helluva lot of effort.
Because let’s be honest: the best kind of weeknight recipe is one that doesn’t require a ton of forthought.
You know the kind I mean: recipes that you can make when the mood strikes, or when the ish hits the fan, and you’re scrambling for a quick meal.
Recipes you turn to on the nights you can’t stomach another evening of takeout, or boxed mac and cheese and a side of roasted vegetables.
Yeah, I know you know what I mean. I may or may not have had my share of those nights, also!
Make these chicken lettuce wraps as the main course, or just a side.
I like to sometimes serve these chicken lettuce wraps not with lettuce, but over rice instead. The sauce is unctuous and tasty, light yet filling, and it works well with any vehicle you choose, be that a starch or a vegetable.
Plus, the kids like this dish! 👐
I take out the peanuts for my son since he’s too young to chew on them yet (where are your molars, boy!?) and my daughter eats it with ketchup which makes me cringey but hey. You can’t win them all.
When a bossy, stubborn three-year-old eats her dinner without further complaint, you hand over that ketchup. Am I right?
In any case, these chicken lettuce wraps are a perfect weeknight dinner for the entire family, ketchup or no!
- 1 tablespoon vegetable oil
- 1 pound ground or diced chicken
- For the sauce:
- 1/3 cup beef broth
- ½ cup soy sauce
- 2 teaspoons sesame oil
- 2 teaspoon minced garlic
- 2 teaspoons brown sugar
- 3 teaspoons ground ginger
- 3 tablespoon oyster sauce
- 6-8 Bibb lettuce leaves washed and gently dried
- ¼ cup crushed unsalted peanuts
- 2 green onions white ends trimmed, minced
In a large saucepan over medium heat, heat the vegetable oil until shimmering.
Add the chicken and cook, crumbling with a wooden spoon or spatula, until it starts to brown.
While the chicken is cooking, add the sauce ingredients to a container with a tight-fitting lid. Secure the lid, then shake the contents of the container until the brown sugar and ground ginger have dissolved. Alternatively, you can add the sauce ingredients to a large bowl and then whisk until they are incorporated.
Pour the sauce into the saucepan and stir to combine with the chicken. Turn the heat to low and simmer, cooking until the sauce has started to reduce a bit and the chicken is cooked through, about 3-4 minutes.
Remove the chicken from the heat. Spoon evenly into lettuce cups and top with the peanuts and green onions.