Chicken Lettuce Wraps

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Recipe Courtesy of

Servings: 6 to 8
Prep Time: 15 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

6 large dried Chinese mushrooms
Drizzle of extra-virgin olive oil
1/2 large onion, peeled and finely chopped
2 pounds lean ground chicken
3 tablespoons mirin or white wine
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon oyster sauce
1 tablespoon light soy sauce
One 8-ounce can water chestnuts, chopped
1 clove garlic, peeled and crushed
6 spring onions (scallions), chopped
2 to 3 tablespoons plum sauce
2 to 3 heads radicchio, leaves separated





Soak the Chinese mushrooms in hot water until soft, about 5 minutes. Then finely chop.

Heat the olive oil in a large nonstick pan and cook the onion for a few minutes. Add the mushrooms and cook for another 2 minutes. Add the ground chicken and cook for 4 to 6 minutes, mixing the meat with the other ingredients as it cooks, so it breaks up into little pieces. Add the mirin or wine followed by the sesame oil, sesame seeds, oyster sauce, soy sauce, water chestnuts and garlic. Cook for a few minutes and let the mixture caramelize. Add the spring onions and remove from the heat. Spread a bit of plum sauce on the inside of each radicchio leaf. Then top with a spoonful of the chicken mixture.

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Reader Comments:


Just made these for dinner. I was so surprised and AMAZED! I never thought I would ever really like a lettuce wrap, but am trying to be healthy so gave it a go. Left out the oyster sauce because didn't have any on hand/thought I wouldn't like it. When I tasted the chicken and sauce out of the pan thought it was just ok. But adding the spring onion really gave it a kick of flavor and combined with the duck sauce and the crunch of the lettuce it was PERFECT. Super easy and will definitely be making again.

By Jordan on January 10, 2013


I love your cooking show. Watch everyday would love to come to your restaurant to meet you.

By Martha Hammond on January 05, 2013


I love your cooking show, Watch everyday would love to come to your reataurant to meet you.

By Martha Hammond on January 05, 2013


Made this tonight for the family. It was ok. Not a show stopper, but good. I had high hopes but was really thrown off by the radicchio. Having never had radicchio before, I followed the recipe and was in for a surprise. I did not know that radicchio was bitter and the head I bought was very bitter and peppery. I did learn through research that soaking the radicchio for up to an hour in ice water would reduce the bitterness. I watched the show AND followed the recipe and the lack of mentioning this with such a diverse vegetable made it just "ok". I ended up eating mine with a fork, sans radicchio, and my hubby ate his in a fajita tortilla.

By Jstenulis on April 23, 2012

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