Chinese Chicken Lettuce Cups

Chinese Chicken Lettuce Cups

Carol Kicinski
Prep Time 25 mins
Cook Time 20 mins
Servings 4


  • 1 tablespoon cooking oil
  • 2 teaspoons minced garlic
  • 1 teaspoon fresh ginger finely grated
  • 4 scallions finely sliced on the diagonal (divided)
  • 1 pound ground chicken
  • 2 large carrots grated (about 2c)
  • 1 8-ounce can whole water chestnuts cut into ¼-inch dice
  • 6 tablespoons San-J Asian BBQ Sauce plus more for serving
  • 1 head Boston Bibb lettuce leaves separated washed and dried
  • Optional Garnish:
  • 2 ounces mung bean vermicelli
  • Cooking oil
  • Kosher or fine sea salt


  • Heat a large skillet or wok over high heat. Add the 1 tablespoon cooking oil, heat for a minute then add the garlic, ginger and 2 sliced scallions. Cook for 30 seconds or until very fragrant, stirring constantly. Add the chicken and cook through, stirring frequently, about 8 minutes. Add the remaining 2 scallions, the carrots and the diced water chestnuts. Cook for 1 minute, stirring constantly. Add 6 tablespoons San-J Asian BBQ Sauce, and cook, stirring, until heated through – about 30 seconds.
  • To make the garnish, place paper towels on a dinner plate. Using your hands, gently pull the mung bean vermicelli noodles apart into smaller portions. Heat 2 inches of oil in a small saucepan or wok (the smaller the pan, the less oil you will need) to 375 degrees (rippling but not smoking). Fry one small handful of noodle at a time until they puff up – 5-10 seconds. Remove from oil with tongs or a strainer – place on the prepared plate and sprinkle with a little salt.
  • To serve, dip the back of a spoon into a small bowl of San-J Asian BBQ Sauce, spread into a lettuce leaf, spoon in some filling and top with the fried mung bean noodles if desired.
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