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+ servings

Chinese Chicken Lettuce Wraps

Ingredients

Chicken

  • 1 lb boneless, skinless chicken thighs, trimmed and cut into 1" pieces
  • 2 tsp Chinese rice wine
  • 2 tsp soy sauce (or coconut aminos)
  • 2 tsp toasted sesame oil
  • 2 tsp cornstarch

Sauce

  • 3 Tbsp oyster sauce
  • 1 Tbsp Chinese rice wine
  • 2 tsp soy sauce (or coconut aminos)
  • 2 tsp toasted sesame oil
  • ½ tsp natural sugar
  • ¼ tsp red pepper flakes

Stir-Fry

  • 2 Tbsp grapeseed oil (or another oil with a high smoke point)
  • 2 celery ribs, cut into ¼" pieces
  • 6 oz shiitake mushrooms, stemmed and sliced thin
  • ½ cup water chestnuts, cut into ¼" pieces
  • 2 scallions, white parts minced, and green parts sliced thin
  • 2 cloves garlic, minced
  • 1 head Bibb lettuce, leaves separated
  • Hoisin sauce

Instructions

Chicken

  • Place the chicken on a large plate in a single layer and freeze until it's firm and beginning to harden around edges (~ 20 minutes)
  • Whisk rice wine, soy sauce, oil, and cornstarch together in a medium-sized bowl.
  • Pulse half of the chicken in a food processor until chopped into ¼" pieces (~ 8-10 pulses). Transfer to bowl with rice wine mix and repeat with remaining chicken.
  • Toss chicken to coat and refrigerate for 15 minutes

Sauce

  • In a small bowl, add the sauce ingredients. Whisk until combined. Set aside

Stir-Fry

  • Heat a tablespoon of the oil in a skillet (or wok) over high heat until smoking.
  • Add chicken and cook, stirring constantly, until opaque (~ 3-4 minutes). Transfer to a bowl and wipe out the skillet
  • Heat remaining tablespoon of the oil in the now-empty skillet over high heat until smoking. Add celery and mushrooms. Cook, stirring constantly, until mushrooms have reduced in size by half and celery is crisp-tender (~ 3-4 minutes)
  • Add water chestnuts, scallion whites, and garlic. Cook, stirring constantly until fragrant (~ 1 minute)
  • Whisk sauce to recombine. Return chicken to skillet and add the sauce, tossing to combine.
  • Transfer to a serving platter and sprinkle with scallion greens.
  • Serve with lettuce leaves and hoisin sauce.