Savory Chicken Lettuce Wrap Recipe with Tangy Asian Sauce

These Asian-style chicken lettuce wraps are bright, satisfying, and easy to make. They’re a great low-carb dinner option when you want something flavorful without a lot of fuss. The filling combines tender chicken with savory mushrooms, ginger and garlic, all coated in a tangy-sweet sauce. Serve with crisp lettuce leaves and fresh, crunchy garnishes for a meal that’s fun to assemble and even better to eat.

• 2 tablespoons vegetable oil
• 8 ounces cremini or shiitake mushrooms, stems removed and finely chopped
• 2 tablespoons fresh ginger, finely minced
• 5 to 6 garlic cloves, finely minced
• 1 to 1 1/2 pounds boneless, skinless chicken (a mix of breast and thigh is recommended) or 1 to 1 1/2 pounds ground chicken
• Kosher salt and freshly ground black pepper

SAUCE:

• 1/4 cup Thai sweet chili sauce
• 1/4 cup hoisin sauce
• 2 tablespoons Sriracha
• 3 tablespoons light soy sauce (use tamari for gluten-free)
• 2 teaspoons toasted sesame oil
• 3 tablespoons rice wine vinegar
• 1 tablespoon mirin
• 1 tablespoon oyster sauce
• 1 tablespoon light brown sugar

ACCOUTREMENTS:

• 1 head butter lettuce, leaves separated
• 1 red pepper, thinly sliced into matchsticks
• 2 carrots, peeled and thinly sliced into matchsticks
• 1 bunch green onions, thinly sliced
• 1/4 cup cilantro leaves, left whole
• 1 jalapeno, thinly sliced (optional)
• 3 limes, quartered

Instructions

1. Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. When hot, add the chopped mushrooms and cook, stirring occasionally, for 5 to 6 minutes. Once the mushrooms release moisture, season with salt and pepper. Add the ginger and garlic and cook until fragrant, about 1 minute. Cut the chicken into small, bite-sized pieces. Reduce the heat to medium and add the remaining tablespoon of oil. Add the chicken to the skillet, season generously with salt and pepper, and cook, stirring occasionally, for 9 to 11 minutes until cooked through. If you used whole pieces, transfer the cooked chicken to a cutting board and chop into smaller pieces; skip this step if using ground chicken.
2. Whisk together all sauce ingredients in a small bowl. Return the chopped chicken to the skillet, pour in the sauce, and let the mixture simmer for 2 to 3 minutes until everything is well combined and heated through.
3. Serve the saucy chicken in lettuce cups and offer the red pepper, carrots, green onions, cilantro, jalapenos and lime wedges on the side for guests to assemble their own wraps.