Barbecued Chinese Chicken Lettuce Wraps

Barbecued Chinese Chicken Lettuce Wraps

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings

Barbecued Chinese Chicken Lettuce Wraps

Barbecue chicken lettuce wraps are easy to make & packed full of flavor, stuffed full of bbq chicken.


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  • 2 cup (4 handfuls) fresh shiitake mushrooms
  • 1 1⁄3 lb (up to 1 1/2) boneless, skinless chicken breast, or tenders, thin cut
  • 2 tbsp light colored oil, such as vegetable oil or peanut oil
  • 1 coarse salt
  • 3 clove garlic, chopped
  • 1 in ginger root, finely chopped or grated (optional)
  • 1 orange, zested
  • 1⁄2 red bell pepper, diced small
  • 1 small tin (6 to 8 ounces) sliced water chestnuts, drained and chopped
  • 3 scallion, chopped
  • 3 tbsp hoisin sauce, (Chinese barbecue sauce) available on Asian foods aisle of market
  • 1⁄2 large head iceberg lettuce, core removed, head quartered
  • 1 navel orange, cut into wedges for platter garnish
  • 1 coarse black pepper

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    1. Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
    2. Preheat a large skillet or wok to high.
    3. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger.
    4. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions.
    5. Cook another minute, continuing to stir fry mixture.
    6. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly.
    7. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side.
    8. Add wedged oranges to platter to garnish.
    9. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

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