Chicken Lettuce Cups Martin Yan
Transform your weeknight dinners with the flavorful and quick-to-make Chicken Lettuce Cups by Martin Yan. This vibrant dish combines tender ground chicken with the bold flavors of hoisin, oyster, and soy sauces, enhanced by garlic, ginger, and a hint of sesame oil. Crunchy water chestnuts and green onions provide a delightful texture contrast, while fresh iceberg or butter lettuce leaves act as the perfect crisp and refreshing wrap. Ready in just 25 minutes, this recipe is ideal for busy evenings or casual gatherings. Customize with optional garnishes like chopped cilantro, crushed peanuts, or a dash of chili flakes for a spicy kick. Perfect for a healthy, low-carb meal that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 12 pieces Iceberg or butter lettuce leaves
- 2 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 4 pieces Green onions, thinly sliced
- 1 cup Water chestnuts, finely diced
- 3 tablespoons Hoisin sauce
- 2 tablespoons Oyster sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 0.5 teaspoon Red chili flakes (optional)
- 2 tablespoons Fresh cilantro leaves, chopped (optional, for garnish)
- 2 tablespoons Peanuts or cashews, crushed (optional, for garnish)
Instructions
Prepare the lettuce leaves: Carefully separate the lettuce leaves, wash them well, and pat dry with a clean kitchen towel or paper towels. Set aside.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and allow it to heat up for about 1 minute.
Add the minced garlic and ginger to the skillet, and stir-fry for 30 seconds until fragrant.
Add the ground chicken to the skillet, breaking it up with a wooden spoon or spatula. Cook for 5–7 minutes until the chicken is fully cooked and no longer pink.
Stir in the diced water chestnuts and sliced green onions. Cook for an additional 2 minutes, stirring to combine.
In a small bowl, whisk together the hoisin sauce, oyster sauce, soy sauce, rice vinegar, sesame oil, sugar, and optionally, red chili flakes.
Pour the sauce mixture over the cooked chicken and stir well to evenly coat all ingredients. Cook for another 2 minutes until the sauce has slightly thickened and everything is heated through.
Remove the skillet from heat and transfer the chicken mixture to a serving dish.
Serve family-style: For each serving, spoon a portion of the chicken mixture into a lettuce leaf. Garnish with chopped cilantro and crushed peanuts or cashews, if desired.
Roll or fold the lettuce around the filling like a wrap, and enjoy immediately.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 23.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3173 mg | 138% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 34.7 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4646 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
