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Asian Chicken Lettuce Wraps

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Quick and easy Asian Lettuce Wraps are delicious! Made with ground chicken, shiitake mushrooms, water chestnuts with a spicy hoisin sauce.

Asian Chicken Lettuce Wraps
Asian Lettuce Wraps

Some of you probably know how much I love using lettuce leaves as a wrap for everything from Turkey Taco Lettuce Wraps and Buffalo Chicken Lettuce Wraps to BLT Lettuce Wraps and Thai Chicken Peanut Lettuce Tacos. They instantly make the dish low in carbs and calories and don’t interfere with the flavors of the filling. This Asian Lettuce Wrap recipe is no exception. Inspired by the restaurant, PF Chang and so delicious, I can’t wait for you to try them!

Asian Chicken Lettuce Wraps

This healthy chicken lettuce wrap recipe was slightly adapted from my friend Bee’s (of Rasa Malaysia) first cookbook, Easy Chinese Recipes: Family Favorites from Dim Sum to Kung Pao. Her book is full of her favorite Chinese dishes with fast and simple recipes. Whether you are celebrating the Chinese New Year, watching a football game, or just having some friends over, I highly recommend making copycat recipe. If you want to make this quicker, you can buy ground chicken and use it in its place. This makes 6 wraps as an appetizer, to make it a meal, I would double the recipe to serve 4.

What lettuce is best for lettuce wraps?

I have a few favorite lettuce options for lettuce wraps. Each leaf should be deep enough to hold the filling, without wilting when adding warm food. The best lettuce for lettuce wraps are sturdy head lettuces such as iceberg, bibb, Boston, endive and little gem.

Asian Lettuce Wraps Ingredients

  • Boneless, Skinless Chicken Thighs: I made my own ground chicken by putting it in a food processor. However, you can buy packaged ground chicken to save time.
  • Water Chestnuts for crunch but swap them with chopped celery if you prefer.
  • Dried Shiitake Mushrooms: If you can’t find dried mushrooms, fresh, chopped shiitake or cremini mushrooms will work.
  • Marinade: Reduced-sodium soy sauce, dark soy sauce, oyster sauce, sesame oil, rice wine or sherry, sugar, white pepper
  • Garlic: Finely chop two cloves of garlic.
  • Lettuce: Iceberg, bibb, Boston, endive and little gem
  • Scallions or green onion: Garnish the wraps with diced scallions.
  • Spicy Hoisin Dipping Sauce: Hoisin sauce, chili sauce (like sriracha), warm water

How to Make Asian Lettuce Wraps

  1. Mushrooms: Place the mushrooms in hot water for a few minutes to soften, remove the stems, and finely chop.
  2. Make the sauce/marinade by combining all the ingredients from the soy sauces to pepper.
  3. Marinade the chicken, mushrooms, and water chestnuts for 15 minutes.
  4. Mix the spicy hoisin dipping sauce ingredients in a small bowl and set aside.
  5. Sauté: Heat the sesame oil in a wok or large skillet over medium-high heat. Cook the garlic for 10 seconds, and then add the chicken mixture. Stir fry for four to five minutes.
  6. Serve: Spoon a quarter cup of chicken into each lettuce leaf, and top with scallions and dipping sauce.

What to Serve with Asian Lettuce Wraps

Variations:

  • Meat: Swap ground chicken for lean ground turkey, ground pork or ground beef.
  • Vegetarian Lettuce Wraps: Substitute tofu crumbles or chopped portobello mushrooms for chicken.
  • Mushrooms: The mushroom flavor is subtle, but if you’re not a fan, omit them and use red peppers or yellow bell peppers.
  • Soy Sauce: These Asian lettuce wraps use two different types of soy sauce. Dark soy sauce is thicker, sweeter, and darker than the regular kind, but if you don’t have it, substitute more soy sauce or oyster or hoisin sauce. You can also use tamari or coconut aminos for gluten-free alternatives to low sodium soy sauce.
  • Oyster Sauce: Sub oyster sauce with fish sauce or hoisin.
  • Garlic: Swap it for fresh grated ginger, or use both.
  • Pepper: Freshly ground black pepper will work in place of white pepper.
  • Nuts: Top your wraps with chopped cashews or peanuts for extra crunch.
  • Mild Dipping Sauce: Omit the sriracha.

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Asian Chicken Lettuce Wraps

5 from 37 votes
3
Cals:102
Protein:8.5
Carbs:9.5
Fat:3
These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken, shiitake mushrooms and water chestnuts with a spicy hoisin dipping sauce.
Course: Appetizer, Dinner
Cuisine: Asian, Chinese
Asian Chicken Lettuce Wraps
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Yield: 6 Servings
Serving Size: 1 lettuce wrap

Ingredients

  • 8 oz skinless, boneless chicken thighs, ground
  • 1/4 cup water chestnuts, chopped fine
  • 1/4 cup dried shiitake mushrooms, If you can’t find dried, fresh, chopped shiitake mushrooms will work
  • 1 tbsp reduced sodium soy sauce
  • 1/4 tsp dark soy sauce
  • 1/2 tsp oyster sauce
  • 1 1/2 tsp sesame oil
  • 1 tbsp rice wine or dry sherry
  • 1/2 tsp sugar
  • freshly ground white pepper, to taste
  • 2 cloves garlic, finely chopped
  • 6 iceberg lettuce leaves, rinsed (careful not to break)
  • 2 tbsp diced scallions

For the Spicy Hoisin Dipping Sauces:

  • 4 tbsp hoisin sauce
  • 1/2 tsp chili sauce, I used Sriracha
  • 1 tbsp warm water

Instructions

  • Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
  • Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
  • Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
  • Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
  • Heat remaining sesame oil in a wok or large skillet over medium-high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
  • To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

Last Step:

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Notes

If you want to make this quicker, you can buy ground chicken and use it in its place. This makes 6 wraps as an appetizer, to make it a meal, I would double the recipe to serve 4.

Nutrition

Serving: 1 lettuce wrap, Calories: 102 kcal, Carbohydrates: 9.5 g, Protein: 8.5 g, Fat: 3 g, Saturated Fat: 0.5 g, Cholesterol: 32 mg, Sodium: 344 mg, Fiber: 1 g, Sugar: 4.5 g

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190 comments on “Asian Chicken Lettuce Wraps”

  1. Love, love, love this recipe! When my older son moved to another state he requested this recipe be included in his “going away” cookbook. These wraps are always a hit. I use ground turkey to save a step.

  2. My GO-TO when I’m a Asian mood! I use baby Bella mushrooms, instead of shiitake & add chopped bamboo shoots as well!

  3. I can’t believe how good these are! The flavor is absolutely incredible, and the crunch afforded by the water chestnuts was delightful. I loved the depth of flavor that the mushrooms added. The only changes I made was using ground pork instead of chicken–I’m not a fan of chicken thighs–and I added some semi-crushed peanuts as a garnish. SO good, I can’t wait to make it again!

  4. My husband and I loved it! So easy and delicious. Next time I think I will try adding more veggies like carrots and bell peppers as suggested in a previous comment.

  5. Been looking for low calorie dinner recipes that my whole family would eat and this was a winner thank you so much for sharing this

  6. So delicious, and the leftovers keep for days in the fridge. The perfect quick and easy leftover for lunch. The seasonings and ingredient combination are spot on!

  7. Avatar photo
    Mish McIntyre

    Hi, Great base recipe. I added shredded carrots, yellow and red bell pepper to each wrap. Also a nice squeeze of lime to add some acid. Add sesame seeds as a topping.

  8. My family loves this meal! Sometimes I quadruple the recipe for my family of four and then I have enough for rice bowls another meal (with an egg).

  9. YUM! looking for an idea for ground turkey and I find this! wow, so easy and so tasty! Used celery and red peppers as I didn’t have water chestnuts. Used packaged romaine leaves that made the perfect lettuce boat. Loved this and will be making it quite often. Thanks for all the quick, healthy and delicious recipes. I can always count on you!

  10. Delicious! Great flavor. Only thing I would do different is to add the water chestnut towards the end of cooking the chicken, so that they stay crunchy.

  11. Delicious! Flavor profile on point and with only a 15 minute marinade time, impressive! I used 99% FF ground chicken and didn’t feel like I had to compromise on flavor. Will make again!

  12. So I admit I changed a bit in this due to forgetting to buy some things. I forgot scallions so didn’t add those, ran out of garlic so subbed in garlic powder, also used vegetarian oyster sauce in place of regular but despite the changes they still turned out delicious. Another keeper!

  13. Hi, If use ground chicken instead of the chicken thighs, do I use a pound or half of a pound? thank you

    1. Avatar photo
      JaieLyn McCoy

      It calls for a half pound of chicken thighs, ground…so that would be a half pound of ground chicken.

  14. Avatar photo
    Cher Marsino

    I made this as a meal prep for my lunch today. I can’t wait to try it out since it smelled great while cooking it! 

  15. Avatar photo
    Eileen Collins

    I have made this twice, and it is delicious. The first time, I used ground chicken, and was shocked that it was $8.99 per pound! The second time, I bought boneless skinless chicken thighs at $1.99 per pound and cut them into thin slices. I liked the flavor and texture of the sliced meat better, but that is my own preference. Both versions took about the same amount of time.

    1. I made my own gluten free and it was fantastic. Adapt it as needed! This recipe is great! I will double it next time.

  16. I made this with firm tofu instead of chicken, fresh shiitakes & added shredded carrots for some extra nutrients.  Really delicious!

  17. These lettuce wraps are delicious! I used packaged ground chicken and doubled the recipe. I made sure I had all the ingredients for the chicken… but forgot the lettuce! I used up what lettuce I already had then used the remainder for egg rolls since I had egg roll wrappers. Also delicious. The only downside was trying to limit them to a reasonable portion!

  18. Delicious! I doubled the recipe and added 1 whole red bell pepper- chopped,
    8 oz. chopped cremini mushrooms and an entire bunch of scallions to bulk it up for WW. Great idea to add a side of brown rice.

  19. This comes together SO EASILY. I used prepackaged ground chicken and didnt have the dark soy so just used the regular one. I also didn’t have oyster sauce so decided to use Worcestershire.. not really asian flavor. but oh well. IT WAS DELICIOUS AND EVERYONE ATE IT!

  20. Easy peasy. Used fresh shiitakes- easier to find – and substituted white wine for the rice wine. Rice wine would have been preferable.

    Great flavour (correct spelling lol) and easy to make.

  21. This was really delicious and filling! It was my first time grinding my own chicken.  I used my food processor and it turned out so good and fresh!

    The whole family loved it.

  22. Gina, you and this recipe are so awesome! I made this for lunch yesterday and today and already can’t wait to make it again (soon!) Day 2 was even better than day 1. I didn’t have oyster sauce but used fish sauce instead. Next time, I will toss in some shredded cabbage while cooking to add some low calorie bulk. Thinning the hoison sauce with a little water is brilliant.

    1. They make vegetarian versions. .i bought them on amazon as my husband and I don’t like fish and fish sauce scares us….

    2. I don’t think the oyster sauce is a must in this recipe. I’ve made it with and without it and it’s great either way.

      1. This comes together SO EASILY. I used prepackaged ground chicken and didnt have the dark soy so just used the regular one. I also didn’t have oyster sauce so decided to use Worcestershire.. not really asian flavor. but oh well. IT WAS DELICIOUS AND EVERYONE ATE IT!

  23. Made these tonight. It was so good. I don’t like mushrooms so I added more water chestnuts. It was delicious. I will be making these again!

  24. Avatar photo
    Carol Indrisie

    Doubled the recipe. Ground my own chicken thighs which were skinless and boneless. A very delicious recipe.

  25. I’ve made with ground turkey as well. Very good. Sub celery for the water chestnuts and often add finely chopped cremini mushrooms. I make this often and never tire of it. Thanks for another great recipe!

  26. I made this tonight. I used chicken breast instead of thighs. I also sprinkled some chopped cashews on top. They were awesome! 

  27. Gina, I’m curious if I made this with the ground chicken breast, would it be less points do you think? Or is the majority of the points from the sauce material?

    1. Avatar photo
      Lisa Bousquet

      I made this with ground chicken breast and it tasted just fine. The meat was a bit paler but the flavor was the same.  My family loved it. 

    2. I calculated 2 points per serving instead of 3 when using chicken breast. It still tastes amazing!

  28. I have made these a bunch of times and I love them.
    Have you ever tried freezing the meat mixture?

    Thanks!

  29. If I buy 1lb of ground chicken or turkey will I need to double the recipe for everything else? The recipe only calls for 8oz. Thanks!

  30. Pingback: Thai Inspired Meal Prep | Just Get Fit

  31. This was pretty good. I doubled the recipe and used ground turkey. I also added minced ginger. I did find this a tad too salty (and I used reduced sodium soy sauce). If I made it again I'd use less soy sauce 🙂

  32. Time and time again, these are a home run in our house!! In case anyone is curious, these work great with packaged ground chicken, as well as lean ground turkey. I did it with 93% ground turkey and they ended up being only 2 Smart Points each- can't beat that!

    Thanks Gina! You make my life so much easier 🙂

  33. ive made this 10 times and is a total hit. i quisinart up a whole package of mushrooms with the water chestnuts so its a little more veggie heavy. i use ground turkey. its an excellent low cal high protien dinner option even my husband requests. delish!

  34. Made this recipe this week. Excellent. I doubled up on the water chestnuts, included the scallions with the garlic and browned and added a sauce of the hoison and rice vinegar to them before serving so they were super moist. I think I will add a,little ginger next time around

  35. I made a notable change and it was fantastic, so I'd like to share: I doubled the sauce that marinates(but only used 2tsp sesame oil) the chicken, added a whole shredded zucchini, 1/4th of a small cabbage shredded, and a whole diced onion and sauteed these into the chicken after the chicken had browned. also used some corn starch to thicken the sauce as the extra veggies created lots of extra liquid. I am so repeating this next week!

    1. I followed your additions and it was amazing and so filling!!!!
      I will be making this again for sure.   I need to type it up with the the changes so I don’t loose the recipe.  I will be sharing this for sure.   Thank

  36. If someone can help me here as I'm measuring out raw boneless thighs right now and 9oz is only 4 small thighs. Is this correct? I can't see that feeding 6

    1. It makes six wraps, not necessarily six servings. To me this would serve two for dinner for 306 calories with a side of veggie or cauliflower rice

  37. I too Love the Pf chang wraps. need to try these for sure Not a big fan of water chestnuts,can you tell they are in there if chopped really tiny. or do they just add more of a crunch?
    Love the recipes Gina 🙂

  38. Great recipe! Next time I make this, I'll sub in lean ground turkey. A great substitution for water chestnuts is sliced almonds.

  39. I've made these twice now. The first time, I used store bought ground chicken. The next, turkey. Both turned out great! I pair them with steamed bao buns.

  40. Just made this for lunch! My husband is an excellent cook, so it's always a challenge to impress him with a new recipe. After one bite, he said, "Wow! This is goooood!" I'm sure this dish will become a staple at our house! ***For those of you wondering whether it's worth your time to use the food processor to make your own ground chicken, I promise…it makes a huge difference. Ground chicken from the grocery store can really dry out your recipe. This was the first time I used chicken thighs for the ground chicken component of a recipe, and I will do it this way going forward! ***

    I just made a few changes to omit some of the sweeter components of the recipe since we prefer more savory flavors: no sugar in the sauce for the ground chicken/mushroom/water chestnut marinade; & made my own hoisin sauce (4 tablespoons reduced sodium soy sauce,2 teaspoons seasoned rice vinegar,1 garlic clove, finely minced, 2 teaspoons sesame seed oil, 1 teaspoon sriracha, 1/8 teaspoon black pepper). Thanks, Gina! Can't wait to make this again!

  41. I made this last night for my husband, and we both absolutely loved it. Layered depth of flavor, great texture. We could hardly believe we were still following our WW diet! We added some finely diced onion to the meat when in the wok, and I sprinkled some julienne cut red peppers upon serving, which were great additions. I ground my chicken thighs using my Kitchen Aid attachment, which helped even more with the texture. AWESOME recipe — THANKS!

  42. Made it tonight and LOVED it! Many of your recipes are flagged – I'm so glad I found this website (from Pinterest). I've shared with many friends and family that are even just looking to make healthier choices, not even the ones doing Weight Watchers. 🙂

    Thanks again and keep it up!

  43. Really good- we think the sauce made the recipe. For the PF Chang fans though, know that the textures are similar but flavors really are not- reminded us more of Korean BBQ, likely from the hoisin. Really good though! Well done again Gina!

  44. Avatar photo
    Frank - iblogjuicing.com

    Hi Gina, I'm a huge lettuce wrap fan & am really looking forward to trying this recipe…your recipes look amazing! Frank

  45. Avatar photo
    Agnieszka Schneider

    Just made them, Got WOW from my husband 🙂 Added chopped red bell peppers and doubled the seasoning. Thank You!!!!

  46. My husband made these for me for valentines day….absolutely delish…..such a great recipe! Thanks Susan

  47. Avatar photo
    Charlie Hendricks

    I can't wait to try these. They sound really great. And the idea for the peanut sauce is a good one. Thanks!

  48. These were really tasty! I couldn't find the shitake mushrooms so I used finely chopped baby bella mushrooms. Tasted great to me! Thanks for the recipe 🙂

  49. Avatar photo
    brianandbethany

    I made this in the crockpot (on low for 5-6 hours) with ground chicken and it was super yummy!

  50. Made this tonight. Yum! I combined two recipes. I recently got Ming Tsai's new cookbook, and he has a yogurt sauce (greek yogurt, chopped dried apricot, chili sauce, and scallions) that went great when mixed in w/ this! Love your recipes! Thanks!

  51. Made a gluten-free, vegan version for me and the regular for my son and husband. Great combo of flavours and textures. There were fresh shitakes at the market, so I got those instead of dried and diced them up. Extra firm tofu for me (1/2 a block) and pulsed it in the food processor. Otherwise, I cooked it the same way that I cooked the chicken version.
    Not kooky about the sauce as it overwhelmed the delicate flavours of the filling. A few chopped roasted peanuts along with the scallions made a wonderful addition. I like a ponzu sauce with it or a Vietnamese peanut sauce would be great.

  52. Avatar photo
    Jennifer Spurlock

    Great recipe! Next time I make this, I'll sub in lean ground turkey. A great substitution for water chestnuts is sliced almonds.

  53. I made these tonight and they were yummy! I didn't grind up my chicken thighs though (just diced them in small bite size pieces) and forgot to get hoisin to make the sauce but they still turned out super good! Thanks!!

  54. I made these tonight for dinner and my boyfriend and I were blown away at how delicious these were! We have been on WW for 5 weeks now and are beginning to get bored and cranky with usual go-to foods. I found your site through Pinterest and am so excited to try out your recipes! Thank you for giving us the refresher we needed, something exciting, new and healthy.

  55. So since it is Sunday…I was making several recipes to help get the week going. Shrimp Salsa was completed as written in the recipe but in the midst of fixing that I was also trying to get the Asian Chicken marinating. Because I was multitasking and not paying attention I became fixated on the Hoisen Sauce. Well I couldn't find any so I went online and found a make your own which I did. I then promptly poured it in with my chicken to let it sit and then realized that hoisen is not for marinating the chicken in…I'll let you know how chicken cooked in hoisen turns out! lol Redswrkr (not trying to be anonymous just don't fit in any categories)

  56. Tried this today – YUM ! Had to make a couple of changes because I couldn't find ingredients… no dark soy sauce – just normal soy; couldn't find siracha chili sauce, so I had to play with that, couldn't find rice wine vinegar, so I used apple cidar vinegar, and then I used ground chicken.
    Definitely try this even if you can't find each ingredient – DELICIOUS !

  57. This was amazing!!! The only thing I changed was I used all regular soy sauce (couldn't find dark), and I added some cole slaw mix to bulk it up.

  58. I made these tonight and they were fabulous!! I ended up just buying ground chicken and that made it even quicker to prepare! Thanks you!!

  59. Just made this tonight, my husband and I loved it! It will probably become a regular in our meal rotation thanks os much!

  60. So glad I stumbled on your website while looking for Weight Watcher recipes, it makes me look forward to cooking again. Although I'm not a fan of dark meat I'd bought a pack of chicken thighs from Costco to have on hand to feed the teenage boys that always seem to be at my house. I decided to try this recipe and they were delish! I had to debone the thighs but it was well worth it. Will definitely make this again. Kelly

  61. Hi Gina,

    I made these tonight and they were awesome! I also made your eggplant parmesan last week and my family loved it!

  62. Gina, these are wonderful! I am low carbing it this week and this satisfies the taste buds completely!! Excellent recipe! Love the sauce too!

  63. Gina, I have found rice vinegar, but not rice wine. Would that work, or do you recommend a different substitution? I'm making these tonight, and just realized that what I bought wasn't rice wine.

  64. SOOOO YUMMY! I am a WW leader and will be telling my members about this one. Put straight hot sauce on top of mine. So good.

  65. I made these tonight and I had to make a couple slight adjustments; I couldn't find dark soy sauce so I used a little extra of the low sodium soy sauce. Also, I couldn't find dried shiitake mushrooms so I used dried porcini mushrooms. But even with these changes the wraps were incredible and my husband loved them as well. Thank you so much for sharing do many great recipes.

  66. Avatar photo
    Gina @ Skinnytaste

    I'm really glad you all agree with me, these are phenomenal!

    The crazy life, I'm not sure if the points were the same since I made some adjustments to it.

    Cassey, you could probably just leave it out.

  67. Is there a substitution for rice wine or sherry? I don't have either of those in my house and doubt I will use them for much more than this recipe, so I'd hate to buy a whole bottle, especially since I don't have a lot of storage space in my kitchen. Would rice wine vinegar work?

  68. Thank you Gina! Just made these with ground chicken breast and they tasted perfect! More Asian recipes please!!!

  69. I made this the other day for a get together and they were a hit! Liked them so much that I made them for my family 3 days later. Husband said this recipe was a keeper. Made it exactly as written minus the mushrooms ( couldn't find any) and water chestnuts (store was out). FANTASTIC

  70. I made these tonight and while I thought the chicken mixture LOOKED rather bland and when I tasted it it didn't really burst with flavour either, when it hit the lettuce, got the onion and the spicy sauce on top it was FAB! My two suspicious children ate it no problem, though one did withOUT the lettuce. I didn't have any sesame oil so I just sprinkled sesame seeds on top. On the side I had dry fried green beans with ginger and garlic. All good!

  71. Gina –
    I stumbled on your site a few weeks ago after rejoining WW. Thanks so much for all of the delicious recipes. I have always found WW recipes to be a bit bland. I made these lettuce wraps last night and they are amazing! Maybe even a little too amazing – my husband couldn't stop eating 😉 I added a little fresh ginger and fish sauce to the chicken because I love both of those flavors. I am looking forward to having the leftover chicken with coconut rice tonight!

  72. I made these for dinner last night and they were amazing!!!! My husband loved them. These will be a regularly made meal in our house now. I too love the PF Chang's lettuce wraps and have been trying to find a decent recipe to make them since there isn't a PFs by me. So glad you shared this!! I think next time I might add a little of the dipping sauce to the chicken mixture to beef up the flavor!

  73. I also love the lettuce wraps from PF Changs and I made these the other night, sans the mushrooms, and they were gobbled up like you wouldn't believe. My son had already eaten dinner and he still came down to get some, and he ate the rest of the chicken mixture for breakfast the next day. Need to make more tonight! YEEUMMY! Gina, your recipes give me something to look forward to in my inbox every day. Thank you so much.

  74. Gina, I love your recipes and I loved this dish. Served it with butter lettuce (and tortillas) and rice. But I felt the chicken mixture needed a more robust flavor, maybe ginger or maybe even the sauce mixed in. Will have to play with it, but really good. Thanks for sharing. Also LOVED your Salisbury Steaks.

  75. I made this tonight, and it was fabulous! I had been waiting all week to make it, it was worth it!

    Thank you for another wonderful recipe!

  76. Avatar photo
    Tarra Johnson

    I tried thie last night and my whole family devoured it! I used butter lettuce instead of iceberg, added almost twice the water chestnuts and mushrooms called for and used a tablespoon of rice wine (I used Sake that I already had in the fridge) in place of the warm water in the sauce. I am sure it would have been amazing even without the little tweaks. Can't wait to try more of your Asian recipes!

  77. I made this for dinner last night and it was a hit! Even my super picky husband enjoyed it (I of course couldn't tell him there were mushrooms in it haha).

    The sauce was definitely key, so if you do make this make sure you make the sauce that you put with it. I also only used one type of soy sauce, and it was totally fine.

  78. This looks great, going to try it our for our "new recipe" dinner night. I might just go ahead and add cashews.

  79. Avatar photo
    FoodieGoesHealthy.com

    Thank you for posting this recipe. It is one of favorite dishes in a Chinese restaurant. I can't wait to try this at home. The book looks very interesting as well. Cheers!

  80. Gina, this looks delicious! I have been using the packaged Lee Kum Kee Panda sauce, and although it's good, wanted to make my own sauce. I wanted to get away fromall the preservatives. I am super excited to try this.
    On another note, I would love if you did a Larb Gai recipe and a Tom Yum Gai soup (w/o coconut milk). I just tried to make a tom yum from allrecipes.com and it was a disaster.

  81. Curious if you know of any gluten free hoisin sauces? I'd love to make this for my husband but he has celiac disease.

  82. I made these last night for dinner. Doubled the recipe. DH doesn't like mushrooms so I subbed finely chopped carrots. I also threw in some diced cole slaw mix to sneak some extra veggies in. Served it over cole slaw mix instead of wrapping in leaves. Really good…a definite repeater.

  83. Just made this for supper. I didn't have water chestnuts so I used thinly sliced celery. Also, I already had a cooked chicken breast in the fridge, so I diced it up and added once the veggies were semi-cooked. It was great!

  84. Avatar photo
    Candace Clark

    I just made these to take for lunch tomorrow. Really easy and super yummy. Even my normally picky husband liked them and my one year old wanted to try them so much he started crying! (I didn't let hi until we have allergy testing done this week). I don't think you should substitute anything for the sesame oil, you can't get that flavor from anything else.

  85. Avatar photo
    Sarah @ The Healthy Diva

    Yumm…I love asian food but haven't made any in a while. This one looks super simple. Do you think you could make it with pork as well?

  86. These look soooo good! I may have to try and find a way to incorporate them into the menu this week — or next week! Thanks so much!

  87. Avatar photo
    This crazy life

    This is awesome! I made these last night for a football party using ground turkey…and that was before I saw this post. The whole time I was wondering what the nutritional value and pts values were. I kept thinking "I wish Gina had this on her site1" Delish. Thank you!

  88. Avatar photo
    Gina @ Skinnytaste

    Dark soy sauce can be replaced with regular if you can't find it. To make the sauce mild, leave out the red pepper sauce.

    Yes, better lettuce works great, I just have problems finding it. I also have used romaine.

    I would imagine tofu crumbles would be the best vegan substitute for chicken.

    Enjoy!

  89. This looks wonderful! Thank you for sharing all of your fabulous recipes. Is it possible to leave the oyster sauce out? Or swap out with something else? We have seafood allergies in our family.

  90. I'm really looking forward to making this! And Gina, I just wanted to thank you. I stumbled upon your site before I found out I was pregnant. I plan on going back to WW post baby, but in the meantime I have tried so many of your delicious recipes and know that in part because of you I have had a very healthy pregnancy. I obviously haven't been worried about points and weight, but I know once I need to make that transition it will be smooth. This new mama and her baby boy thank you.
    Emily

  91. We're making this tonight! We did the Thai green curry coconut shrimp with cilantro last night and jaws were dropping!

  92. I went shopping for the ingredients and couldn't figure out the difference between dark soy sauce and regular soy sauce. I've never heard of dark soy sauce — what is it?

    Looking forward to trying it.

    1. Dark soy is thicker and a bit sweeter than regular soy sauce. I don't think I've ever seen it in a regular grocery store's Asian food section. You probably have to go to the local Asian food store to find it.

      You should do that, anyway. The prices at Asian grocery stores are usually better and you can get all the ingredients you need for this and other Asian dishes. Yum!

      The only thing that's odd about this delicious sounding recipe is that the Chinese use sesame oil as a seasoning and never, ever fry in it. Their oil of choice is peanut oil (smokes at a higher temperature than other oils). Peanut oil is what I'll use and then just add more sesame oil to taste into the meat mixture.

  93. I love experimenting with Asian cuisine at home. This recipe looks great; bet the cookbook is full of good ones to try!

  94. These sound like the lettuce wraps at Pei Wei! My husband and I were there for the first time this weekend and they were delicious. I knew right away I wanted to try and recreate them but you beat me to the punch! Which, is totally fine because that means less work for me! Thanks for another delicious recipe!

  95. Are there any substitutions for the oyster sauce, sesame oil or rice wine? I don't normally have these on hand, but I don't want to change the recipe too much if I would be missing the flavors if I used a substiute.

  96. Looks delicious! Can't wait until my next shopping trip to get what I need to try these! Would sooooo love that cookbook too!

    Thank you for all the wonderful recipes!

    We love food in this house and I could really use help in making some German recipes skinny if you are ever lost for an idea…. hint, hint.

    1. Dark soy is quite different from regular soy sauce and the low sodium version of regular soy sauce. It's thicker and sweeter and is used mainly in sauces and marinades.

      You need to drop by your local Asian grocery store. It's great when you can find one where the owners or cashier's speak English (or your local language) well. Then, they can steer you to the right version. There are all kinds of flavors of soy sauce, but the most commonly used are regular soy sauce and dark soy sauce.

      Once I went to pick up some dark soy sauce, but the clerks didn't know English well enough to understand what I was looking for. They grabbed the guy stocking the shelves in the back who knew English well but didn't know what dark soy sauce was. Yow! Don't be discouraged, though! It all worked out in the end. Now, I go to a store where the nice Thai lady owner is married to an American. She speaks and understands English well and can help me find anything I need.

  97. I love making lettuce wraps of all kind! I've found that Butter Lettuce actually works better than the iceberg because it's more pliable – the iceberg is so crisp that it can just snap, but the butter lettuce is nice and flexible and has a great flavor!

  98. Avatar photo
    Greta @ Staying Lost

    I love chicken wraps! My favorite thai restaurant uses a darker green to wrap them in, I think a variety of kale. I'll have to try your recipe for the filling, though!

  99. Love cooking Chinese food and always looking for new, easy recipes. Lettuce wraps are my husband's favorite! Thanks.

  100. Avatar photo
    Meghan Goheen

    yummy yummy yummy. I cannot wait to try this. I bet its good with pork too.
    Meghan
    http://inthekitchenandonthecouch.blogspot.com/

  101. This looks fantastic. We have a local Thai restraint that makes these and they are great. I am excited to give these a try. Your photos are great too!

  102. I love to make these in the crock pot. Brown the ground chicken, add ginger and put in crock pot with hoisin, soy sauce and Sriracha. Cook on low just for 4 hours to combine flavors. Add water chestnuts at the end and stir.

    I love all of your add ins (mushrooms and oyster sauce… excellent!).

    This is super easy and we love to have this regularly!

  103. Yum, that looks easy enough. I've never really ventured into Asian cooking, though I love eating it.. I'll have to try this one soon! Thanks & have a great day! 🙂

  104. Avatar photo
    m @ random musings

    This is the second site *today* that I've seen this recipe 😉 and it's on my meal plan for tonight. Happy CNY!

  105. Avatar photo
    Gina @ Running to the Kitchen

    I love lettuce wraps, they're my weakness at PF Changs 😉 I've attempted them a few times at home but never with chicken thighs. I bet that adds some extra flavor.

  106. Avatar photo
    Gina @ Skinnytaste

    Sure, I love the flavor of the thighs, but store bought ground chicken or turkey would work.

    The mushroom flavor is very subtle but if you must, leave them out and use more chicken and water chestnuts.

    1. My husband is highly allergic to mushrooms so I use eggplant cut into a similar size called for in the receipt. Like mushrooms eggplant absorbs the flavors of whatever it's cooked with. Good luck. Barbara

  107. Sounds great! Never thought of grinding up thighs in a food processor but I'd try it! Love your recipes and always look forward to your new posts 🙂

  108. These look absolutely delicious! I will definitely make them soon!
    Char xo
    www.itsacharmlife.blogspot.com

  109. Can you use regular ground chicken (or maybe even turkey) instead of grinding it yourself? I can't imagine it would make a big difference, but wanted to get your thoughts. Thanks!

    1. I agree with Anonymous.. Ground Turkey/Chicken worked better for me, and tasted better. Grounding it yourself insures you know exactly whats ground in there though!

    2. I just get ground chicken at the store. I don't want to try and clean meat out of my blender. My kids love, love, love this recipe too by the way! Sometimes I use tortilla shells if they aren't feeling like lettuce.