Asian Chicken Lettuce Wraps

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These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken, shiitake mushrooms and water chestnuts seasoned with Asian spices served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce.

These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce.
Asian Chicken 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.

This recipe was ever so slightly adapted from my friend Bee, of Rasa Malaysia’s first cookbook, Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao. Whether you are celebrating The Chinese New Year, The Superbowl, or just having some friends over, I highly recommend making these… double or triple the recipe for a large crowd!

These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce.

How To Make Lettuce Wraps

Lettuce wraps are low-carb and low calorie, and don’t interfere with the flavors of the filling. This recipe is no exception, you can taste all the Asian goodness… pure delight in every bite! A few tips when making lettuce wraps:

  • Look for lettuce leaves that are large enough to hold the filling. I like to use iceberg lettuce for larger cups. Romaine lettuce and baby romaine are also great.
  • The leaves of butter or boston lettuce are smaller, but also wonderful.
  • If you prefer, you can turn this into a big chopped salad by simply serving this over a bowl over chopped lettuce.
  • If you want to turn this into a main dish, add some steamed rice and serve each wrap with rice and chicken, it’s very good!

More lettuce wrap recipes:

These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce.

These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce.
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4.84 from 18 votes
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Asian Chicken Lettuce Wraps

102 Cals 8.5 Protein 9.5 Carbs 3 Fats
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 6 Servings
COURSE: Appetizer, Dinner
CUISINE: Asian, Chinese
These quick and easy authentic Asian Chicken Lettuce Wraps are so delicious, made with sautéed ground chicken thighs, shiitake mushrooms and water chestnuts seasoned with Asian spices served in a crispy cold lettuce leaf with a spicy hoisin dipping sauce.


  • 8 oz skinless, boneless chicken thighs, ground
  • 1/4 cup water chestnuts, chopped fine
  • 1/4 cup dried shiitake mushrooms
  • 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


  • 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 skillet over 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.



Serving: 1lettuce wrap, Calories: 102kcal, Carbohydrates: 9.5g, Protein: 8.5g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 32mg, Sodium: 344mg, Fiber: 1g, Sugar: 4.5g
WW Points Plus: 3
Keywords: asian chicken lettuce wraps, asian lettuce wraps, chicken lettuce wraps, how to make lettuce wraps, lettuce wraps

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  1. EXCELLENT Recipe, Thank You! It was delicious.

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

  3. I’m not sure what happened. I followed the recipe to a T. Even went to 6 stores to find the blasted dried mushrooms. We didn’t find the filling to have any flavor at all, and needed a ton of sauce. The sauce itself was really good, but I had to had 5x the amount of chili sauce to it, and then ended up just adding it directly to my wraps as well.

    We didn’t even save the leftovers.

  4. 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!

  5. 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.

  6. 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!

  7. 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.

  8. 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.

  9. 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.

  10. Loved it!!  I’m going to eat it for the next two nights. Tks for sharing. 

  11. My husband is allergic to fish.. can I use something instead of oyster/fish sauce? 

  12. Fantastic recipe! So flavourful and delicious!

  13. This is one of my go-to meals when I need something fast and amazing!

  14. 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!

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

  16. 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!

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

  18. 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?

    • 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. 

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

  19. Hi Gina,

    Is Japanese sake(Miri) the same as rice wine?


  20. Is sweetened sake the same as rice wine?

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


  22. 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!

  23. I have not had any luck finding the dried mushrooms. Has anyone used fresh?

  24. This has become an absolute favourite in our home!! We never get sick of it. thank you!

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

  26. 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 🙂

  27. 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 🙂

  28. 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!

  29. 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

  30. 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!

    • 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

  31. If I can't find oyster sauce, what could replace it? Going to make this next week!

  32. 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

    • 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

  33. 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 🙂

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

  35. 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.

  36. Made these tonight. They were a huge hit all around. Super yummy!

  37. I put some baby corn in a food processor and added that to it as well, was a great addition!

  38. 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!

  39. 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!

  40. 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!

  41. 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!

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

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

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

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

  46. 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 🙂

  47. Do you know what type of dipping sauces are used at the cheesecake factory with their lettuce wraps?

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

  49. Made this tonight! Was Fantastic:) love your recipes.. cant wait to try more!

  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. 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 just made this and it was DELICIOUS!!! Thank you so much for sharing this recipe.

  54. 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!!

  55. 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.

  56. 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)

  57. 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 !

  58. 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.

  59. I can't use oyster sauce,what can I substitute it with?

  60. 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!!

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

  62. 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

  63. Hi Gina,

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

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

  65. 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.

  66. 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.

  67. These are going to be perfect for my dish to bring to the Super Bowl party! Yum!

  68. 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.

  69. Made these for lunch today using chicken breasts. Delicious!!

  70. These look amazing 🙂 going to give them a try with some chicken breast and boston lettuce.

  71. Hoisin sauce…
    Kame brand Hoisin sauce is gluten-free.

  72. 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.

  73. 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?

  74. These were delicious! Better than PF Changs, really! I made with turkey.

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

  76. 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

  77. 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!

  78. 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!

  79. 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!

  80. 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.

  81. 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.

  82. 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!

  83. These were awesome!! Thank you for such wonderful recipes!!

  84. 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!

  85. 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.

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

  87. This was our dinner last night. Picky eater husband polished it all. Thanks Gina.


  88. 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!

  89. Also looking for a skinny chinese salad dressing.

  90. 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 and it was a disaster.

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

  92. Very easy to make. My family enjoyed the dish and conveyed their thanks to you.

  93. 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.

  94. 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!

  95. 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.

  96. sounds and looks yummy! Can't wait to try it (no mushrooms for me though!)

  97. 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?

  98. 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!

  99. 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!

  100. 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.


  101. 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.

  102. Oh. I will be trying this recipe. Thank you!

  103. 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.

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

  105. 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.

    • 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.

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

  107. 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!

  108. No ginger?

  109. This looks delicious! Thanks for the post and the free giveaway!

  110. 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.

  111. Any suggestions for a vegetarian version? Tofu? How much and what kind?

  112. I love lettuce wraps. I can't wait to try this!

  113. 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.

  114. Where do you get dark soy sauce? Is that different from the low sodium one?

    • 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.

  115. 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!

  116. 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!

  117. Do you have a non spicy version for the dipping sauce?

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

  119. yummy yummy yummy. I cannot wait to try this. I bet its good with pork too.

  120. 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!

  121. 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!

  122. 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! 🙂

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

  124. Oh how I love lettuce wraps. YUM!

  125. Looks great! Can't wait to make it 🙂

  126. These look absolutely amazing, and super healthy too, I can't wait to make them, thanks!!

  127. YUMMY!! =)

  128. This looks so yummy. I love all your recipes. Thank you for helping me stay healthy 🙂

  129. Lettuce wraps are my life! I love them and I totally want that cookbook!

  130. 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.

  131. 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.

  132. Substitutes for the mushrooms, please?

    • 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

  133. 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 🙂

  134. These look absolutely delicious! I will definitely make them soon!
    Char xo

  135. 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!

    • I use the ground turkey and I think it tastes better personally.

    • 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!

    • 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.

  136. Looks great. Can't wait to try it. I love all your recipes and cook them every week!