Chicken Lettuce Wraps

Chicken Lettuce Wraps

from the kitchen of Thomas Chan Thanks to creative cooks that have taken on the challenge of coming up with their own version of restaurant-style lettuce wraps, you can now make them in the comfort of your kitchen!

1/4 c extra virgin olive oil divided
2 boneless skinless chicken breast halves
1 c water chestnut
1 c mushrooms
2 tsp minced garlic
3 tbs chopped shallots
4 to 5 leaf iceberg lettuce
1/4 c sugar
1/2 c water
2 tbs soy sauce
2 tbs rice wine vinegar
2 tbs ketchup
2 tbs lemon juice
1/2 tsp sesame oil
2 tsp Dijon-style mustard
2 tsp hot water
1 tsp minced garlic
1 tsp chili sauce
6 tbs soy sauce
1/4 c brown sugar
1 tsp rice wine vinegar


To make the special sauce: In a small bowl, dissolve ¼ cup sugar in ½ cup of water. Add soy sauce, vinegar, ketchup, lemon juice, and sesame oil. Mix well and refrigerate sauce until you’re ready to serve lettuce wraps. Combine mustard with hot water. Before serving the special sauce, add the following to taste: mustard-flavored water, minced garlic, and chili sauce.

Next, bring 3 tablespoons olive oil to high heat in a wok or large frying pan. Sauté chicken breasts for 4 to 5 minutes per side or until cooked through and juices run clear. Remove chicken from pan and cool. Keep oil in the pan; keep hot.

As chicken cools, mince water chestnuts and mushrooms to approximately the size of small peas. In a small bowl, prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together. When chicken is cool, mince it as you did the mushrooms and water chestnuts.

With the pan still on high heat, add another tablespoon of olive oil. Add chicken, garlic, shallots, water chestnuts, and mushrooms. Add the stir-fry sauce and sauté the mixture for 2 minutes. Divide chicken mixture into either thirds or halves and then spoon into lettuce leaves. Wrap tightly and place wrap, seam side down, on serving plate. Top each wrap with special sauce. Serve immediately.

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