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Sesame Ginger Chicken Lettuce Cups

These Sesame Ginger Chicken Lettuce Cups are bursting with bold Asian flavors and a satisfying crunch. Perfect for a quick, light, and delicious meal any day of the week!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: Asian
Keyword: Easy, Gluten-Free, Healthy, Low-Carb, Quick
Servings: 4 servings

Ingredients

  • 1 lb chicken breast diced
  • 2 tablespoons vegetable oil
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce use a gluten-free variety if preferred
  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 cup water chestnuts chopped
  • 1/4 cup green onions sliced
  • 1 tablespoon sesame seeds toasted
  • 1 head butter lettuce or iceberg lettuce leaves separated

Instructions

Step 1: Prep Your Ingredients

  • Begin by dicing your chicken breast into small, bite-sized pieces. Mince the fresh ginger and garlic finely, slice the green onions, and chop the water chestnuts. Separate the lettuce leaves carefully, rinse under cold water, and pat dry. This prep work sets the foundation for a smooth cooking process.

Step 2: Toast the Sesame Seeds

  • In a dry skillet over medium heat, toast the sesame seeds until golden and fragrant, about 2-3 minutes. Keep stirring to prevent burning. Once toasted, remove from heat and set aside.

Step 3: Cook the Chicken

  • Heat 2 tablespoons of vegetable oil and 2 tablespoons of sesame oil in your skillet over medium-high heat. Add the diced chicken and cook, stirring occasionally, until the pieces are cooked through and lightly golden, approximately 6-8 minutes.

Step 4: Build the Flavor

  • Add the minced ginger and garlic to the skillet with the chicken. Stir for about 1 minute until fragrant but not burnt. Then pour in the soy sauce, rice vinegar, and honey, stirring well to coat the chicken evenly. Let the sauce simmer for 2-3 minutes to thicken slightly.

Step 5: Add Crunch and Freshness

  • Fold in the chopped water chestnuts and sliced green onions. Stir for another minute to warm them through while retaining their crunch and bright flavor.

Step 6: Assemble the Lettuce Cups

  • Spoon the hot chicken mixture into each lettuce leaf, sprinkling with the toasted sesame seeds on top for added texture and nutty flavor. Serve immediately for the best contrast between warm filling and crisp lettuce.

Equipment

  • Sharp Chef’s Knife
  • Cutting Board
  • Large Skillet
  • Wok
  • Mixing Spoon
  • Spatula
  • Measuring Spoons
  • Measuring Cups
  • Small Bowl
  • Toaster
  • Small Pan

Notes

  • Ensure lettuce leaves are completely dry to keep cups crisp and prevent sogginess.
  • Use ground chicken as a faster alternative to diced chicken if preferred.
  • Substitute water chestnuts with jicama or finely chopped celery for similar crunch.
  • Adjust honey and soy sauce quantities to balance sweetness and saltiness to taste.
  • Store leftover chicken mixture separately from lettuce leaves in airtight containers for up to 3 days.