Asian Chicken Lettuce Wraps


Just like your favorite Asian restaurant but at home…and so much more healthful.  Fun enough for serving as an appetizer at a cocktail party and quick enough for a weeknight dinner.  Yum yum dim sum (well, not really, but I kind of like the way it sounds).





For tips and tricks on storing fresh ginger root see this post

Asian Chicken Lettuce Wraps

Simplified from this recipe


1/2 Cup Tamari or Soy Sauce

3 Tablespoons Honey

1 Tablespoon Rice Wine Vinegar

1 Tablespoon Mirin (sweet rice wine…available in Asian section of most grocery stores)

1 Tablespoon Fresh Grated Ginger

Pinch of Crushed Red Pepper Flakes

3 Tablespoons Sesame Oil

1 Pound Ground Chicken

2 Cloves Garlic, grated or pressed

4 Green Onions, thinly sliced

1/4 Cup Chopped Water Chestnuts

Leafy Lettuce, for serving


In a small bowl whisk together the tamari or soy sauce, honey, rice wine vinegar, mirin, ginger and red pepper flakes; set aside.  Heat the sesame oil in a a large skillet over medium high heat.  Add the chicken and cook, breaking it up with the back of the spoon, until browned and cooked through, about 5 minutes.  Add the garlic and green onion and sauté for 1 minute.  Stir in the water chestnuts and pour in the sauce.  Bring to a simmer and cook until heated through and the chicken absorbs most of the sauce, about 5 minutes.  Serve on top of leafy lettuce.  Serves 3-4 as a main course.

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