Asian Chicken Lettuce Cups

Several times over the past few years we have ordered Asian Lettuce Cups while out to eat as an appetizer. Every time we think we should make these at home. They are fairly simple to make and we made them back in 2017 based off a recipe on Food. com (click for link to original recipe) but have slightly changed how we made them from years ago. I no longer call them PF Chang’s Copy Cat like the original recipe because I think they totally taste different. These are more of an Asian inspired lettuce cup.

Verdict: We thought these were really delicious. Are they just like the ones in restaurants, no but they sure satisfied our craving for lettuce cups. My family likes little appetizers like this for dinner some nights and we like to make them because they are super simple. The hardest part of this recipe is chopping the chicken finely or dicing the mushrooms.

We served this with sliced vegetables to complete the meal.

Asian Inspired Lettuce Cups

  • Difficulty: easy
  • Print

Marinade

  • 2 Tablespoons cornstarch
  • 1/4 cup sherry wine
  • 1/4 cup chicken stock
  • 1/4 cup soy sauce
  • 1 tablespoon vegetable oil

Filling:

  • 1 1/2 -2 lbs boneless skinless chicken breasts, put them through a food processor to chop finely or use a hand chopper to get a fine chop
  • 1/4 cup vegetable oil
  • 3 cloves garlic, finely minced
  • 1 medium onion, diced
  • 2 (6 oz) packages mushrooms , diced
  • 1 (8 ounce) can water chestnuts , diced
  • 1 (6 ounce) package fried Chinese rice noodles, if desired

Sauce (Double if your family likes theirs saucy or wants extra for topping)

  • 2 tablespoons hoisin sauce
  • 2 tablespoon soy sauce
  • 2 tablespoon sherry wine
  • 1/4 cup oyster sauce
  • 1/4 cup water
  • 2 teaspoon sugar
  • 1 tablespoon cornstarch
  • bibb or Boston lettuce leaves, washed and taken off the head but left whole for serving

Directions:

  1. Mix all ingredients for the sauce in a bowl. Set aside.
  2. In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Set aside for 15 minutes.
  3. Heat wok or large skillet over medium-high heat. Add 3 tablespoons of oil, allow to heat slightly. Remove chicken from marinade and stir-fry for about 3-4 minutes until cooked through. Remove chicken from pan and set aside.
  4. Add 1 tablespoon of oil to the pan if needed. Add garlic, and onion and stir-fry for a minute or so until fragrant. Add mushrooms and water chestnuts stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until sauce thickens and chicken is hot. 
  5. Serve with lettuce leaves for everyone to take what they want.  Spoon chicken mixture into lettuce leaf.  Add fried rice noodles and green onions as desired..

8 Comments Add yours

  1. Mmmm. Lettuce cups are a favorite at my house as well. 🥬

    Liked by 1 person

  2. syl65 says:

    Never tried a lettuce cup before, looks light and delicious.

    Liked by 1 person

    1. koolaidmoms says:

      It is! It cuts the bready part of appetizers out so you can make tacos or other similar dishes in a lettuce cup.

      Like

      1. syl65 says:

        That sounds even better without the bread. I guess you can get really creative.

        Liked by 1 person

  3. Erika says:

    I love Asian food. This recipe is so special. I will definitely check it out!

    Liked by 1 person

    1. koolaidmoms says:

      Thanks hope you like it!

      Liked by 1 person

      1. Erika says:

        I bet! Oh, and sorry for the Bills losing yesterday 😕 But they did amazing this season anyway!

        Liked by 1 person

  4. Asian Chicken Lettuce Cups On Monday, January 25, 2021, What’s for Dinner Moms? wrote:

    > koolaidmoms posted: ” Several times over the past few years we have > ordered Asian Lettuce Cups while out to eat as an appetizer. Every time we > think we should make these at home. They are fairly simple to make and we > made them back in 2017 based off a recipe on Food. com ” >

    Liked by 1 person

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