Chicken Lettuce Cups

Name: Chicken Lettuce Cups with Water Chestnuts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken thighs or ground chicken; 1 medium shallot, finely minced; 3 cloves garlic, minced; 1 inch ginger, peeled and minced; 1/2 cup chives, finely chopped; 1 can (8 oz) whole water chestnuts, drained and diced; 1 head iceberg lettuce; 1 tbsp vegetable oil; 2 tbsp hoisin sauce; 1 tbsp sriracha; 1 tbsp rice vinegar; 1 tbsp soy sauce; 1 tsp toasted sesame oil; black pepper, to taste

Chicken lettuce cups are a quick Asian appetizer or light meal made with seasoned ground chicken, diced water chestnuts, and a savory hoisin-sriracha sauce served in crisp iceberg lettuce leaves. This no-cook-the-lettuce dish comes together in under 15 minutes.

🍴Copycat

🌍Asian 🏷️Chicken lettuce cups 🏷️Lettuce wraps 🏷️Ground chicken Chinese-american

🏷️

🏷️Appetizer

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TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb boneless, skinless chicken thighs or ground chicken
1 medium shallot, finely minced
3 cloves garlic, minced
1 inch ginger, peeled and minced
1/2 cup chives, finely chopped
1 can (8 oz) whole water chestnuts, drained and diced
1 head iceberg lettuce
1 tbsp vegetable oil
2 tbsp hoisin sauce
1 tbsp sriracha
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp toasted sesame oil
black pepper, to taste

14 Ingredients

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Instructions

1
Prepare the ingredients: Finely mince the shallot, garlic, and ginger. Finely chop the chives. Drain and dice the water chestnuts. If using whole chicken thighs, grind them using a meat grinder.
2
Prepare the lettuce cups by coring the head of iceberg lettuce and carefully separating the leaves.
3
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the minced shallot and garlic and sauté until fragrant, about 30 seconds.
4
Add the ground chicken to the skillet. Use a spatula to break it apart and cook until browned and cooked through.
5
Add the hoisin sauce, sriracha, rice vinegar, soy sauce, and black pepper to the chicken. Stir well to combine.
6
Stir in the toasted sesame oil. Then, add the diced water chestnuts and chopped chives. Mix everything together until well combined and heated through.
7
Spoon the chicken mixture into the prepared lettuce cups and serve immediately.

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Tips & Notes

Pro tips

Mince shallot, garlic, and ginger finely so they cook evenly in 2–3 minutes and distribute flavor throughout the filling.
Cook ground chicken over medium-high heat, breaking it up constantly with a spoon until no pink remains and it's lightly browned (5–7 minutes).
Dice water chestnuts into 1/4-inch pieces so they stay crunchy rather than mushy in the warm filling.
Taste the sauce before adding to the meat—adjust sriracha and hoisin to your heat and salt preference since both vary by brand.

Substitutions

ground chicken thighs → ground pork or ground turkey (pork adds richness; turkey is leaner)
iceberg lettuce → butter lettuce or romaine (iceberg is crispest; butter lettuce is more delicate)
water chestnuts → diced jicama or sliced bamboo shoots (maintains crunch and mild flavor)
hoisin sauce → oyster sauce mixed with 1 tsp soy sauce (swap 1:1 by volume, similar umami)

Storage & make-ahead

Store cooled chicken filling in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat. Prepare lettuce cups fresh to order or assemble no more than 30 minutes before serving.

Common Questions

Can I use ground chicken breast instead of thighs?

Yes, ground chicken breast works but thighs stay moister. If using breast, avoid overcooking past 165°F internal temperature.

How do I keep the lettuce cups crisp while serving?

Chill iceberg lettuce leaves in ice water for 10 minutes before assembling, then serve immediately. Keep the filling warm in a separate bowl and assemble individual cups as guests eat.