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Spicy Asian Chicken Lettuce Wraps

Author: Samantha Ferraro


  • 2 chicken breasts cut into small chunks
  • 1 carrot peeled and chopped
  • 1 small can bamboo shoots chopped
  • 2 garlic cloves chopped
  • 1 in piece ginger peeled and shredded (using micro-plane)
  • 2 eggs whisked
  • 4-5 dried shitake mushrooms
  • 1 Tb rice wine vinegar
  • 3 Tb soy sauce
  • 1/4 cup hoison sauce
  • 2 Tb sriracha optional
  • Salt and pepper to taste
  • Olive oil for drizzling Grape seed if have it


  • Season chicken with salt and pepper and cut into small cubes and cook in an oiled pan until all cooked through. Reserve to a plate.
  • Soak dried shitake mushrooms in a bowl of hot water while you cook everything else. or about 15 minutes. Chop mushrooms when they are re hydrated.
  • In the same pan as the chicken, wipe out clean and scramble eggs. When done, reserve to a plate.
  • Wipe out the same pan again and drizzle with oil. Saute garlic and ginger for about a minute until it begins to caramelize. Add a plash of rice vinegar and stir through.
  • Add back the chicken, carrots, mushrooms and bamboo shoots and and stir all together for about 2 minutes so all the flavors blend.
  • Add back eggs and stir through.
  • Add soy sauce, sriracha and hoison and stir well. Taste for seasoning.
  • When done, load up chicken mixture into crisp iceberg lettuce cups.