Chicken Lettuce Wraps

by 30MinuteMeals
Prep: 15m
Cook: 10m
poultry
Chicken Lettuce Wraps - Image

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Ingredients
Servings:6
1 1/2lbboneless skinless chicken breasts
1tbsppeanut oil
1 1/2tsppeanut oil
3/4cupmushrooms
8ozwater chestnuts
1tbspfresh ginger
2tbsprice vinegar
2tbspteriyaki sauce
1tbspsoy sauce
1/2tspgarlic powder
1/4tspred pepper flakes
1 1/2cupshredded carrots
1/2cupgreen onions
12Bibb or Boston lettuce leaves
1/3cupsliced almonds
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Cook the Chicken

    Cut chicken into 1-inch pieces. Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3 minutes. Add mushrooms, drained and diced water chestnuts, and minced ginger. Cook 4-6 minutes more until chicken is cooked through. Drain and set aside.

  1. 2

    Make the Sauce

    In a bowl, whisk together rice vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes, and remaining 1½ teaspoons peanut oil. Add shredded carrots, sliced green onions, and the chicken mixture. Toss everything together to coat.

  2. 3

    Assemble and Serve

    Spoon the filling into lettuce leaves. Top with toasted sliced almonds. Fold the sides of the lettuce over the filling and eat immediately.

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Chicken Lettuce Wraps

Created by: 30MinuteMeals

Prep Time: 15m
Cook Time: 10m
Servings: 6

Ingredients

  • 1 1/2 lb boneless skinless chicken breasts
  • 1 tbsp peanut oil
  • 1 1/2 tsp peanut oil
  • 3/4 cup mushrooms
  • 8 oz water chestnuts
  • 1 tbsp fresh ginger
  • 2 tbsp rice vinegar
  • 2 tbsp teriyaki sauce
  • 1 tbsp soy sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1 1/2 cup shredded carrots
  • 1/2 cup green onions
  • 12 Bibb or Boston lettuce leaves
  • 1/3 cup sliced almonds

Instructions

  1. Cook the ChickenCut chicken into 1-inch pieces. Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3 minutes. Add mushrooms, drained and diced water chestnuts, and minced ginger. Cook 4-6 minutes more until chicken is cooked through. Drain and set aside.
  2. Make the SauceIn a bowl, whisk together rice vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes, and remaining 1½ teaspoons peanut oil. Add shredded carrots, sliced green onions, and the chicken mixture. Toss everything together to coat.
  3. Assemble and ServeSpoon the filling into lettuce leaves. Top with toasted sliced almonds. Fold the sides of the lettuce over the filling and eat immediately.

Notes & Tips

Water chestnuts are the texture move here — don't skip them. They stay crunchy even after cooking, which is what keeps the filling interesting against the soft lettuce. Toast the almonds in a dry pan for 2-3 minutes before you start if you bought raw ones — it matters. Bibb or Boston lettuce works best; romaine cups work in a pinch but iceberg will crack on you. The whole thing takes 25 minutes and you're only cleaning one pan.