Easy Chicken Lettuce Wrap

It's inspired by the lettuce wrap you get in Chinese restaurants that is made from the meat of Peking duck. With five-spice powder, hoisin sauce, crunchy water chestnuts and crisp iceberg lettuce, it was an instant hit with my family!

If you're wanting to make this a full meal, simply serve it with a simple rice or noodle dish like these buttery garlic noodles, crab fried rice, or vermicelli pad see ew.

The Sauce

• 2 tablespoon oyster sauce
• 1½ tablespoon hoisin sauce + 2 tablespoon for wrapping
• 1 ½ tablespoon soy sauce
• 1 tablespoon Thai tamarind paste (aka tamarind concentrate). This is just to add a little acidity. If you don't have it, half a tablespoon of vinegar or lemon juice can also work. Learn more about tamarind here.
• ½ teaspoon toasted sesame oil
• ¼ teaspoon ground white pepper, black pepper will work too
• Chili flakes, to taste, optional

The Filling and Lettuce Wrap

• 1 teaspoon cornstarch
• 1 tablespoon neutral oil
• ½ onion, chopped
• 3 cloves garlic, chopped
• 1 tablespoon grated ginger
• ½ teaspoon five spice powder, store bought is fine, but if you have a lot of whole spices in your cupboard, you can probably make it real quick using my five spice powder recipe.
• 500 g ground chicken, preferably dark meat, but ground pork or ground turkey would also work.
• ⅓ cup water chestnuts, canned, small dice, or you can opt for adding more carrots or any other crunchy vegetables such as broccoli stems.
• 1 teaspoon black soy sauce or dark soy sauce, this is optional and is added for that dark colour.
• Half a head iceberg lettuce, split into leaves and cut into pieces about 4"x2". For other lettuce options, see the FAQ below.
• 1 tablespoon toasted white sesame seeds, for garnish (optional). Som roasted chopped peanuts will also be great here for a little crunch.

How to Make a Chicken Lettuce Wrap

If this is your first time making a lettuce wrap, I recommend watching the video tutorial to ensure success!

• Dilute the 2 tablespoon of hoisin paste/sauce for wrapping with a bit of water if needed to make it loose enough to easily spread onto the lettuce. Set aside.
• Add the ground chicken and break it apart with the spatula. Once there are no more lumps, but the chicken is still partially raw, add the sauce mixture and keep cooking and stirring until the chicken is almost done.
• Add carrots and water chestnuts and stir. Once the chicken is fully cooked, crank the heat up to high and stir constantly until there is no more sauce pooling at the bottom of the pan.
• Add dark or black soy sauce to adjust colour if you wish.
• Stir the cornstarch slurry again (it will have settled while it sat) and pour into the chicken and stir quickly. This will thicken the sauce and allows the sauce to cling to the chicken pieces rather than run down and pool at the bottom. Turn off the heat.
• Toss in the green onions. Taste and adjust seasoning, adding more salt if needed.
• To serve, put a bit of diluted hoisin sauce on a piece of iceberg lettuce. Put the chicken filling on top, drizzle with toasted white sesame seeds and enjoy!

Making this recipe ahead of time

The filling can be made in advance and reheated when serving.

The lettuce can be washed, dried and split into leaves ahead of time, and stored in an airtight container in the fridge for a few days.

How to Store Leftovers

Any leftover filling will keep in the fridge for up to 5 days, and it can simply be reheated in the microwave.

The lettuce can be kept in the fridge in an airtight container, and you can put some moist paper towel on top to keep it from drying out. Keep the two separately!

Tips for Success

• Ground chicken breast is okay, but if possible get ground dark meat chicken as it is juicier, or at least a mix of both dark and white.
• If you're harding a hard time breaking the clumps of ground chicken in the wok, adding a splash of water can help loosen it up a bit. It's important not to have big clumps of chicken,
• Dark soy sauce or black soy sauce are added just for a richer colour. A little goes a long way, so be careful not to add too much as it can impart a bit of an unpleasant taste.

FAQs

What is the best lettuce for wraps?

In Chinese restaurants, this will typically come with iceberg lettuce which I think is ideal because of its crunchy freshness. If you want to use other types, I recommend choosing ones that are crunchy and not too delicate so that it won't be overpowered by the filling. Aside from iceberg, the inner, smaller leaves of romaine lettuce are also great and comes in a spoon shape which makes it convenient to fill.

You can also put the filling in Belgian endive leaves for an elegant presentation. Green leaf lettuce or butter lettuce are a bit too floppy, but the smaller, crunchier inner leaves can work.

How to best prepare the lettuce? Peel the leaves off gently keeping them as intact as possible.

Then cut them into pieces about 2x4 inches. It should be big enough to wrap around one bite of filling without too much excess.

If they're wet from washing, make sure you dry them thoroughly as wet lettuce would dilute the flavour of the wrap. Watch The Full Video Tutorial!

Thank you!

The Rest

Note: I don't use Thai soy sauce for this because it's too light.

In the video I used Filipino soy sauce, but you can use Chinese or Japanese soy sauce as well.

Instructions

Combine all sauce ingredients together and stir. If you want, you can add a splash of water to loosen it to make it easier to pour into the wok.

In a small bowl, add the cornstarch and just enough water to dissolve it. Stir until there are no more lumps.

Set aside. In a wok, add just enough oil to coat the bottom and heat over medium high heat.

Add onion, garlic, and ginger, and stir until the onion is translucent. Add five-spice powder and stir for 30 seconds to toast the spices. Add ground chicken and break it apart with the spatula.

Once there are no more lumps, but the chicken is still mostly raw, add the sauce mixture and keep cooking and stirring until the chicken is almost done. Add carrots and water chestnuts and stir.

Once the chicken is done, crank the heat up to high and cook, stirring constantly, until there is no more sauce pooling at the bottom of the pan. Add black soy sauce to adjust colour if you wish. Stir the cornstarch slurry again (it will settle over time) and pour into the chicken and stir quickly.

This will thicken the sauce and allows the sauce to cling to the chicken pieces rather than run down and pool at the bottom. Turn off the heat.

Toss in green onions. Taste and adjust seasoning, adding more salt if needed.

To serve, put a bit of diluted hoisin paste or hoisin sauce on a piece of iceberg lettuce. Put the chicken filling on top, drizzle with toasted white sesame seeds and enjoy!