Chinese Chicken Lettuce Wraps

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“I came up with this recipe trying to replicate lettuce wraps offered at Joey Tomato's. So far, I've determined, there are a number of elements that make the perfect lettuce wrap. A balance between savory taste and crunch - which is given by the combination of soy, hoisin and chiles accented by the addition of crispy noodle. I am sure this recipe will continue to evolve as I experiment with other flavors.”

Ingredients Nutrition


  1. Unwrap lettuce into "cups" and wash thoroughly.
  2. Heat vegetable oil in a wok, on medium high heat, and after a minute, add noodles. You will want to separate them with your fingers as you add so that the noodles are not clumpy. Cook for 5 to 10 minutes depending on the level of crispiness desired.
  3. Prepare (chop) your chicken and vegetables as you wait.
  4. Once the noodles are done, remove and set aside.
  5. If desired, pour 1 tsp of oil in the same wok before you saute the garlic. Do this for about 30 seconds. Garlic can burn quickly so do not leave it too long.
  6. Add chicken, stir fry until no longer pink.
  7. Add onion, peppers, chestnuts, and mushrooms. Fry for about a minute.
  8. While waiting for the vegetables to saute, combine soy sauce and sugar. Mix with a spoon until the sugar is dissolved.
  9. Add the soy sauce mixture to the pan. Fry for about 2 minutes.
  10. Add the hoisin sauce and chili paste.
  11. Add the scallions, coriander and peanuts.
  12. Serve over the noodles that were set aside. To assemble, spoon chicken and noodle mixture into lettuce cup. Wrap and enjoy :).
  13. If desired, shrimp can be substituted for chicken. Note on hoisin sauce: because hoisin is a prominent flavour in this recipe, different types of sauces may alter the taste. Try to find a simple hoisin sauce by looking at the ingredients. I tend to stay away from additional vinegars or spices, but ultimately the choice is up to you.

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