Weeknight Asian Chicken Lettuce Wraps are my go to when I want something fresh, easy, and so delicious. There is nothing easier than whipping up stir fry on a weeknight and lettuce wraps so why not put the two together.
Easy components in this dish that you probably have on hand. The sauce is very basic that you could also use in a stir fry. The vegetables I use are already what I have in my fridge like mushrooms and bell peppers. I also love adding water chestnuts for a crunch.
I layer my lettuce wraps with a little white rice for a complete meal and added texture. And always, always use butter lettuce. It’s creamy and soft, perfect for wrapping. Sometimes I feel like iceberg lettuce is too stiff and falls apart easily.
I’ve made these with ground chicken, ground turkey, sliced beef, and shrimp. They’re good with any protein you choose.
Serve family style and build your own wraps, it’s half the fun anyways.
Weeknight Asian Chicken Lettuce Wraps
A quick meal made easy. Use what vegetables you have on hand like onions, zucchini, carrots, peas. Substitute protein like ground turkey, shrimp or sliced beef. Layer with cooked white rice for a complete meal.
Ingredients
- 1/4 cup Low Sodium Soy Sauce
- 2 tablespoons Mirin
- 2 tablespoons Water
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Sriracha, more or less for desired spice
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoons Ground Ginger
- 1/2 teaspoon Cornstarch
- 4 whole Chicken Thighs, boneless and skinless
- Kosher Salt and Ground Black Pepper
- 2 tablespoons Olive Oil
- 8 ounces Cremini Mushrooms, cleaned and quartered
- 1 whole Red Bell Pepper, sliced
- 1 head Butter Lettuce, cored and leaves pulled apart
- Green Onion, chopped for garnish
- Sesame Seeds, for garnish
- Cooked White Rice, for serving {optional}
Directions
- Step 1 In a mixing bowl add soy sauce, mirin, water, hoisin, sriracha, onion powder, garlic powder, ground ginger, and cornstarch. Whisk together.
- Step 2 In a large shallow pan heat olive oil over medium high heat. Season chicken thighs with kosher salt and pepper. Cook for 4-5 minutes per side until chicken is cooked through. Remove to a plate and set aside to cool before slicing.
- Step 3 Add sliced bell peppers and mushrooms to the pan. Saute for about 5 minutes until mushrooms are brown and peppers are tender. Turn heat to low and add the sauce to the pan. Stir and bring to a simmer until sauce is thickened.
- Step 4 Slice cooked chicken thighs and add to the pan. Stir to coat in the sauce and heat through.
- Step 5 Transfer to a serving dish and garnish with green onions and sesame seeds. Serve along side the butter lettuce leaves and some cooked white rice. Layer up those wraps and enjoy!
Savor and Enjoy!
