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

Sharon of
Servings 8


  • 700 g minced chicken
  • 1 large egg white
  • 1 tbsp corn flour
  • 1 tbsp Shao Xing wine
  • Ground white pepper to taste
  • 1 tbsp light soy sauce
  • {Sauce}
  • 1 tablespoon hoisin sauce*
  • 2 tablespoon oyster sauce*
  • 1 tablespoon light soy sauce*
  • 1 teaspoon sesame oil*
  • 1 tablespoon shaoxing wine*
  • 1 teaspoon corn flour*
  • 1/3 cup water*
  • {For Stir-frying}
  • 3 tbsp cooking oil
  • 4 cloves garlic minced
  • 2 teaspoon grated ginger
  • 2 scallion chopped
  • 5 shiitake mushrooms stemmed and diced
  • 3/4 cup chopped french beans
  • 1/4 tsp sugar
  • Butterhead lettuce leave to serve
  • 1 carrot shredded to garnish
  • Cilantro/coriander leaves to garnish


  • Add chicken, wine, egg, corn flour, soy sauce, and sesame oil in a bowl.
  • Mix to combine, and allow to marinate for 30 minutes to overnight.
  • Whisk all the ingredients for the sauce marked * until corn flour dissolved.
  • Heat pan on medium high, and add 2 tablespoon of oil.
  • Add the chicken and stir-fry until no longer pink.
  • Remove chicken from the pan.
  • Add remaining oil, and stir-fry ginger, garlic, and scallions for 30 seconds.
  • Add mushrooms and french beans, then cook for a minute.
  • Pour in sauce mixture and chicken.
  • Toss to coat chicken in thickened sauce.
  • Serve with lettuce, carrot, and coriander


Adapted from Food Network Magazine

Chicken Lettuce Wrap 2

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