Ginger Chicken Lettuce Cups
Savory ground chicken stir-fried with ginger, garlic, water chestnuts and mushrooms in a light hoisin glaze, spooned into crisp butter lettuce cups.
Lettuce cups are the kind of dinner that is fun to eat with your hands and quick to get on the table. Ground chicken is stir-fried with plenty of fresh ginger and garlic, along with finely chopped mushrooms and water chestnuts for juicy crunch. A small amount of hoisin and soy creates a glossy, savory glaze.
Spoon the warm filling into cool, crisp lettuce leaves and top with shredded carrot, green onion and a sprinkle of crushed peanuts. Set everything out on the table and let everyone build their own.
Ginger Chicken Lettuce Cups
Ingredients
- 1 lb ground chicken
- 1 tablespoon neutral oil
- 4 oz cremini or shiitake mushrooms, finely chopped
- 1 can (8 oz) water chestnuts, drained and chopped
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, minced
- 3 green onions, sliced, whites and greens separated
- 2 tablespoons hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 head butter lettuce, leaves separated
- 1 carrot, finely shredded
- 2 tablespoons crushed roasted peanuts
Method
- Whisk the hoisin, soy sauce, rice vinegar and sesame oil in a small bowl.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, breaking it into small crumbles, for 5 to 6 minutes until lightly browned and cooked through (165°F).
- Add the mushrooms and cook for 3 minutes until they release their moisture and it evaporates.
- Stir in the water chestnuts, ginger, garlic and green onion whites and cook for 1 minute until fragrant.
- Pour in the sauce and toss for 1 minute until everything is glossy and coated.
- Spoon the filling into the lettuce leaves.
- Top with shredded carrot, green onion greens and crushed peanuts and serve right away.
Kitchen notes
- Butter lettuce and little gem leaves make natural cups. Iceberg is crunchier but tears more easily.
- Chop the mushrooms and water chestnuts small so the filling stays in the leaves.
- Serve with steamed rice or rice noodles for a heartier meal.
Ways to vary it
To make this a fuller meal, serve with a simple cucumber salad dressed in rice vinegar and sesame seeds, plus steamed jasmine rice. Ground turkey or crumbled extra-firm tofu can stand in for the chicken with no other changes.
Keeping & reheating
Store the filling for up to 3 days in the fridge and reheat in a skillet. Keep lettuce washed, dried and wrapped in a towel in the fridge for up to 4 days.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
