Asian Chicken Lettuce Cups

Total Time:
45 min
35 min
10 min

6-8 servings

  • For the Sauce:
  • 1/2 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled ginger
  • 1 tablespoon sambal oelek (Asian chili sauce)
  • 1 tablespoon plum sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon mirin (sweet rice wine)
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon sesame seeds, toasted
  • 1/4 teaspoon toasted sesame oil
  • For the Cups:
  • 6 tablespoons canola oil
  • 1 pound skinless, boneless chicken thighs, diced
  • 1/3 cup diced carrot
  • 1/3 cup diced celery
  • 1/3 cup diced red bell pepper
  • 1/3 cup diced sugar snap peas
  • 1/3 cup diced red onion
  • 1 teaspoon minced peeled ginger
  • 1 teaspoon minced garlic
  • 1/3 cup mung bean sprouts, halved
  • 1/2 cup sliced shiitake mushroom caps
  • 2 tablespoons diced scallions
  • 1 tablespoon crushed peanuts
  • 6 wonton wrappers
  • Kosher salt
  • Iceberg lettuce leaves, for serving
  • 1/2 teaspoon black sesame seeds
  • Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.

  • Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.

  • Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.

  • Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.

  • Photograph by Andrew Mccaul

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