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  • Liz Hoobchaak

Chicken Lettuce Wraps

Growing up, one of my favorite dishes was the chicken lettuce wraps at our local Chinese restaurant. I’ve recreated them at home and they continue to be a favorite in my family’s dinner rotations!

This recipe can be done in less than 25 minutes and uses just one pot. They will surely satisfy your craving for Chinese takeout.


2 lb ground chicken

1/2 white onion

2 pints of baby portabella mushrooms

4 cloves of garlic

16 oz can of water chestnuts

2 tbsp olive oil

1/2 tsp salt

Butter or romaine lettuce

Scallions for garnish

For sauce: *

3/4 cup of low-sodium, gluten-free soy sauce

1 tbsp honey

1 tbsp vinegar

1 tsp sesame oil

1 tbsp fresh grated ginger


  1. Heat 1 tbsp of olive oil in a large skillet or Dutch oven pot.

  2. Brown the chicken until fully cooked through.

  3. When chicken is cooking, finely dice the onion, mushrooms, water chestnuts and garlic.

  4. When chicken is done, transfer it to a bowl using a slotted spoon. Discard any liquid left in the pot and give it a quick wipe to remove any chicken pieces.

  5. Heat the other tbsp of olive oil and sauté the onion and mushrooms for about 8 minutes until the onions are caramelized.

  6. When onions and mushrooms are cooking, prepare the sauce by combining all ingredients in a bowl and whisk together.

  7. Add the garlic and water chestnuts to the onion mixture and sauté for another minute.

  8. Add the chicken back in and mix together.

  9. Pour the sauce into the pot and stir thoroughly.

  10. Spoon the chicken mixture over butter lettuce or romaine lettuce, add some sliced scallions and enjoy!

This recipe yields enough for 6 servings.

*If you prefer an alternative soy-free sauce, I have made these with a homemade "soy" sauce that is also delicious and works well with this recipe. It creates a great salty umami flavor and pairs nicely with asian inspired dishes.


1.5 cups of beef stock or bone broth

1 tbsp of freshly grated ginger root

1 tbsp apple cider vinegar

1/2 tsp fresh ground pepper

1/2 tsp course salt

Bring all these ingredients to a light boil in a saucepan for 8 minutes, stirring occasionally. This will keep well in a sealed glass jar in the fridge for up to two weeks if you have some leftover.

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