Chicken lettuce wraps


  • 1 lb. ground chicken
  • 20 cashews, roughly chopped
  • Mushrooms button
  • 3 scallions, 2 finely chopped, the green part of 1 julienned
  • 4 tsp. soy sauce
  • 1 tbsp. oyster sauce
  • 1 tbsp. rice wine or dry sherry
  • 1 tsp. cornstarch
  • 12 tsp. sugar
  • Kosher salt and freshly ground white pepper, to taste
  • 2 tbsp. peanut oil
  • 3 cloves garlic, finely chopped
  • 16 iceberg lettuce leaves
  • Sweet Asian chili sauce


  1. Put chicken, cashews, mushrooms, and chopped scallions into a bowl. Combine soy sauce, oyster sauce, wine, cornstarch, sugar, salt, and pepper in a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
  2. Heat oil in a 12″ skillet over high heat. Add garlic; cook for 10 seconds. Add chicken mixture; cook, stirring, until browned, about 3 minutes. Transfer chicken to a bowl. To serve, spoon some of the chicken onto each lettuce leaf. Garnish with julienned scallion and a little chile sauce. 


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