^
Keep Houston Press Free
4
| Recipes |

Recipe: Chicken Lettuce Wraps

This is a family favorite recipe. I first had lettuce wraps at some fast-casual eatery and thought they were decent but not really worth the price. I took a stab at making them at home, and over the years, this recipe, the combination of about four different ones, resulted. You can swap out the white meat for dark meat, but just be a little more sensitive about cooking time, as it tends to dry out when it's cooked in such small pieces.

The recipe, after the jump.

Chicken Lettuce Wraps

  • 3 handfuls (about three cups) fresh shiitakes (rehydrated work fine as well)
  • 6 chicken thighs, de-boned and cut up into thumbnail-size pieces
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • Coarse salt and coarse black pepper
  • 3 cloves garlic, diced
  • 1 inch ginger root, halved
  • 2 teaspoons orange juice or zest of 1/4 orange
  • 1 red bell pepper, diced small
  • 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
  • 3 green onions, chopped
  • 3 tablespoons hoisin sauce (in all markets in the Asian isle)
  • Chili oil
  • 1 head butter or Boston lettuce. Despite popular belief, iceberg really doesn't work that great
  • Clean and de-stem shiitakes and slice into quarters. Add 1 tablespoon olive oil to your wok on high heat. Add chicken, the garlic and ginger, and stir fry for about 4 minutes (until the pink is mostly gone). Drain chicken, return to wok, add mushrooms, and stir fry for 4 more minutes. Add bell pepper bits, chopped water chestnuts, and green onions; cook for another two minutes. Add sesame oil, hoisin sauce and a dash of chili oil and toss to coat the mixture evenly. Serve hot buffet style - letting everyone spoon servings into lettuce leaves.

    I Support
    • Local
    • Community
    • Journalism
    • logo

    Support the independent voice of Houston and help keep the future of Houston Press free.

    Variation - You can add additional veggies, like diced baby corn, bok choy, or additional peppers, but the veggies will reduce and create more liquid at the bottom of the pan. If this occurs, drain before you add your sauce, or thicken slightly with cornstarch.

    Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

    We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

     

    Join the Press community and help support independent local journalism in Houston.

     

    Join the Press community and help support independent local journalism in Houston.