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Chicken Lettuce Cups (Martin Yan)

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“Martin Yan Quick and Easy”

Ingredients Nutrition


  1. In a small bowl, soak the mushrooms in warm water to cover until softened, about 15 minutes; drain.
  2. Discard the stems, and coarsely chop the caps; set aside.
  3. In a bowl, mix the chicken, cornstarch, and wine together; let stand for 10 minutes.
  4. Make the sauce—combine all the sauce ingredients in a small bowl; set aside.
  5. Place a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides.
  6. Add in ginger and garlic; cook until fragrant, about 15 seconds.
  7. Add in chicken mixture; stir fry until crumbly and no longer pink, about 2 minutes.
  8. Add in bell pepper, water chestnuts, and mushrooms; stir-fry until the bell pepper is soft, 1-2 minutes; stir in cilantro; transfer to a serving plate.
  9. To serve—arrange the lettuce cups on a plate alongside the sauce and the chicken mixture.
  10. To eat—spread a little sauce in the lettuce cup, spoon in some of the chicken mixture, fold the lettuce around the filling, and eat the packet out of hand.

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