Ginger-Sesame Chicken Lettuce Cups

Lettuce cups echo Cantonese sang choy bao, where cool crisp leaves cradle hot savory mince. Ground chicken browns quickly with fresh ginger and toasted sesame oil, then a sweet-savory sauce and crunchy water chestnuts finish this bright handheld lunch.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 285 cal
• 25g protein
• 14g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1 lb ground chicken
• 2 Tbsp toasted sesame oil
• 1.5 Tbsp fresh ginger, minced
• 3 garlic cloves, minced
• 3 Tbsp low-sodium soy sauce or tamari
• 1.5 Tbsp rice vinegar
• 1 Tbsp hoisin sauce
• 1–2 tsp sambal oelek or sriracha
• 1 tsp honey
• 1 (8-oz) can water chestnuts, drained and diced
• 1 cup shredded carrots
• 4 green onions, thinly sliced
• 2 heads butter lettuce or romaine hearts
• 1 Tbsp toasted sesame seeds
• 1/4 cup fresh cilantro leaves

Instructions

1. 1Heat sesame oil in a large 12-inch nonstick skillet over medium-high heat. Add the ground chicken and break it up with a wooden spoon. Cook 5–6 minutes until no pink remains and edges begin to brown.
2. 2Push chicken to the side, add remaining sesame oil, then stir in ginger and garlic. Cook 30–45 seconds until fragrant but not burned.
3. 3In a small bowl whisk soy sauce, rice vinegar, hoisin, sambal, and honey. Pour the sauce over the chicken and stir to coat evenly. Simmer 1–2 minutes until the liquid reduces slightly and glazes the meat.
4. 4Stir in the diced water chestnuts and shredded carrots. Cook 1 minute more just to warm through while keeping the carrots crisp-tender. Remove from heat and fold in half the green onions.
5. 5Separate and rinse the lettuce leaves; pat completely dry with towels so the filling doesn’t make them soggy. Arrange the largest cup-shaped leaves on a platter.
6. 6Spoon roughly warm chicken mixture into each lettuce cup.
7. 7Garnish with remaining green onions, sesame seeds, and cilantro leaves.
8. 8Serve immediately while the filling is warm and the lettuce is cool and crunchy. Leftover filling keeps 3 days refrigerated and can be reheated for next-day lunches.