Asian Chicken Lettuce Wraps

Quick and simple to make, these Asian chicken lettuce wraps are a fabulous make-ahead meal and an even easier dinner to throw together. 

The chicken and the sauce both freeze well or store great in the fridge, meaning this recipe is a great one for your Prep Sesh. 

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.

This chicken lettuce wrap recipe is also pretty forgiving; I’ve forgotten the ground ginger before, or skipped the crushed scallions or crushed peanuts on top, and it’s still a delicious meal. 

I low the crisp crunch of the lettuce leaves matched against the tender chicken, sweet-and-salty sauce, and warm flavor of the crushed peanuts. 

It’s easy to store in the fridge and for me lately, this is a banging’ work-from-home lunch. It’s quick to reheat and eat, and leaves you feeling full but not sleepy and stuffed. 

You might also like: 

Garlicky Chicken, Peanut and Bok Choy Udon

Peanutty-Satay Style Chicken with lime and cilantro white rice

Plus, the kids like this chicken lettuce wrap recipe also! My elementary-aged kids like wrapping the chicken in lettuce leaves and they especially love the sweet flavor of the sauce. 

Serve it with some rice on the side to make your lettuce wrap even more filling!

Asian Chicken Lettuce Wraps

Ruthy Kirwan

 Tender pieces of chicken tossed in a marinade of oyster sauce, garlic, ginger, and brown sugar. Served in lettuce cups with crushed peanuts.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dinner, Make-Ahead or Freezer Meals

Servings 4

Equipment

• 1 Large Saute Pan
• 1 Food Processor 9 Cup

Ingredients

  

1x2x3x

• 1 tablespoon vegetable oil
• 1 pound ground chicken

For the sauce:

• 1/3 cup beef broth
• ½ cup soy sauce
• 2 teaspoons sesame oil
• 2 garlic clove minced
• 2 teaspoons brown sugar
• 3 teaspoons ground ginger
• 3 tablespoon oyster sauce

For garnish and serving:

• 6-8 Bibb lettuce leaves washed and gently dried
• ¼ cup unsalted peanuts crushed
• 2 scallions white ends trimmed, minced

Instructions

 

• 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.

Video

Notes

This easy dish uses the same sauce base as the Beef and Bok Choy Lo Mein and is then topped with zesty green onions and crunchy peanuts. Roll it up in Bibb lettuce leaves for an easy meal or side.

The chicken portion of this dish freezes great! Cook the chicken as instructed, then wrap tightly with separate containers of peanuts and diced green onions and freeze everything together for up to 8 weeks. Thaw, reheat the chicken, top with the peanuts and green onions and serve in fresh lettuce cups.

Tried this recipe?Let us know how it was!