Asian-Inspired Chicken Lettuce Wraps

Butter lettuce is my favorite to use as the wrapper because the leaves are sweet and tender and have a nice crunch and texture.

Course Appetizer

Cuisine Asian

Keyword butter lettuce, chicken, chicken thighs, fresno, lettuce, lettuce wrap, rice, water chestnut

Prep Time 10

Cook Time 20

Servings

Calories 331kcal

¼ cup soy sauce
2 teaspoons fish sauce
¼ packed cup dark brown sugar
1 teaspoon rice wine vinegar
1 tablespoon toasted sesame oil
2 tablespoons vegetable oil
½ cup finely chopped yellow onion
3 cloves garlic, chopped
1 green onion, thinly sliced, whites and greens separated
1 (8-ounce) can of water chestnuts, drained and chopped
½ cup finely chopped shiitake mushrooms
¾ pound boneless skinless chicken breasts or thighs, finely chopped into ¼” cubes
1 large head butter lettuce separated into leaves, for serving
2 cups cooked jasmine rice for serving
1 Fresno chili (optional) thinly sliced, for garnish
Micro cilantro (optional) for garnish

In a medium bowl combine soy sauce, fish sauce, brown sugar, rice wine vinegar, and sesame oil. Set aside.
Heat a wok or large sauté pan over medium-high heat, add the vegetable oil and heat through. Add the onion and garlic and sauté until the onions are soft and translucent, about 4 minutes.
Add the whites of the green onion, water chestnuts and mushrooms. Continue to sauté, stirring occasionally until tender, about 4 minutes.
Add the chicken to the skillet and pour the sauce over the mixture. Stir to combine and continue to cook, stirring occasionally, until the chicken has cooked through and the sauce has thickened (it should be the consistency of syrup), about 10 minutes. Remove from heat and stir in the remaining green onion.
To serve: scoop the hot chicken mixture into lettuce cups with jasmine rice. Garnish with Fresno peppers and micro cilantro (optional).