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Chicken Lettuce Wraps


  • 8 oz skinless, boneless chicken thighs, ground

  • 1/4 cup water chestnuts, chopped fine

  • 1/4 cup dried shiitake mushrooms

  • 1 tbsp soy sauce (I used reduced sodium)

  • 1/4 tsp dark soy sauce

  • 1/2 tsp oyster sauce

  • 1 1/2 tsp sesame oil

  • 1 tbsp rice wine or dry sherry

  • 1⁄2 tsp sugar

  • freshly ground white pepper, to taste

  • 2 cloves garlic, finely chopped

  • 6 iceberg lettuce leaves, rinsed (careful not to break)

  • 2 tbsp diced scallions


  • 4 tbsp hoisin sauce

  • 1/2 tsp chili sauce, (sriracha used instead)

  • 1 tbsp warm water


  1. Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.

  2. Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.

  3. Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.

  4. Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.

  5. Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.

  6. To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

Adapted from Skinny Taste

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