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Sweet and Sour Chicken Lettuce Cups

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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2 tablespoons vegetable oil

2 pounds ground chicken (thighs/dark meat preferred) 

Kosher salt and freshly ground black pepper

One 8-ounce can water chestnuts, minced 

1 cup finely chopped shiitake mushrooms (chopped in a food processor)

2 red bell peppers, cut into small dice

2 scallions, thinly sliced up to the pale greens, dark green tops reserved for garnish 

2 tablespoons zested fresh ginger

4 cloves garlic, minced 

1/2 cup hoisin sauce 

1/4 cup soy sauce 

2 tablespoons mirin 

1 head butterhead lettuce, leaves separated, washed and thoroughly dried 

1/2 cup roasted cashews, chopped 

Sriracha, for serving

Fish sauce, for serving


  1. Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add the oil and saute the chicken until no longer pink, about 3 minutes. Season with salt and pepper. Remove the meat with a slotted spoon, reserving the fat and liquid in the pan.
  2. Add in the water chestnuts, mushrooms, bell peppers and sliced scallions and saute for 10 minutes. Lower the heat to medium, add in the ginger and garlic and cook until fragrant, 15 to 20 seconds. Add the hoisin, soy sauce, mirin and cooked chicken and simmer for a couple more minutes. Taste and adjust the seasoning if necessary.
  3. Thinly slice the reserved scallion tops. Scoop the chicken onto lettuce cups and garnish with the sliced scallions, chopped cashews, a bit of sriracha and a dash of fish sauce.
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