Chicken Lettuce Wrap


After our trip to USA and being a glutton for 3 weeks, the husband and I wanted something light when we got back home. Lettuce wrap has always been the go-to recipe whenever we wanted something healthier, low-carb, and guilt-free. Being able to play with your food makes eating so much more enjoyable as well!

Usually this will be our main course. Just the wraps and nothing else. But I invited the BFF and my mummy over for dinner so I made a larger portion, and served it as a side to some other dishes that I made as well. If I’m cooking for the husband and I as a main, 250g of meat is usually enough.

The BFF and my mummy has a pretty fussy palette. It is not always easy to please those two ladies, but I love them to bits! So I was utterly relief when they sung praises about this dish, and went in for 2nd servings. That in itself was a true compliment. 

This dish is simple to make, and you can marinate the night before, and get the sauce mixture ready to stir-fry when you are back from work. That’s the beauty of stir-frying. Almost everything can be prepared beforehand, and it only takes a couple of minutes in the wok to cook up a delicious meal! I hope you’ll enjoy it as much as we do.

Chicken Lettuce Wrap Process

Chicken Lettuce Wrap
Serves 8
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  1. 700g minced chicken
  2. 1 large egg white
  3. 1 tbsp corn flour
  4. 1 tbsp Shao Xing wine
  5. Ground white pepper to taste
  6. 1 tbsp light soy sauce
  7. {Sauce}
  8. 1 tablespoon hoisin sauce*
  9. 2 tablespoon oyster sauce*
  10. 1 tablespoon light soy sauce*
  11. 1 teaspoon sesame oil*
  12. 1 tablespoon shaoxing wine*
  13. 1 teaspoon corn flour*
  14. 1/3 cup water*
  15. {For Stir-frying}
  16. 3 tbsp cooking oil
  17. 4 cloves garlic, minced
  18. 2 teaspoon grated ginger
  19. 2 scallion, chopped
  20. 5 shiitake mushrooms, stemmed and diced
  21. 3/4 cup chopped french beans
  22. 1/4 tsp sugar
  23. Butterhead lettuce leave to serve
  24. 1 carrot, shredded to garnish
  25. Cilantro/coriander leaves to garnish
  1. Add chicken, wine, egg, corn flour, soy sauce, and sesame oil in a bowl.
  2. Mix to combine, and allow to marinate for 30 minutes to overnight.
  3. Whisk all the ingredients for the sauce marked * until corn flour dissolved.
  4. Heat pan on medium high, and add 2 tablespoon of oil.
  5. Add the chicken and stir-fry until no longer pink.
  6. Remove chicken from the pan.
  7. Add remaining oil, and stir-fry ginger, garlic, and scallions for 30 seconds.
  8. Add mushrooms and french beans, then cook for a minute.
  9. Pour in sauce mixture and chicken.
  10. Toss to coat chicken in thickened sauce.
  11. Serve with lettuce, carrot, and coriander
Adapted from Food Network Magazine
Adapted from Food Network Magazine
Delishar | Singapore Cooking, Recipe, and Food Blog

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