Asian Chicken Lettuce Cups

Asian Chicken Lettuce Cups by a Thousand Crumbs

I love making lighter and healthier meals during the Summer.  When the weather is warm, I don’t want something heavy, and I definitely don’t want to be slaving over a hot stove for long.  This recipe for Asian chicken lettuce cups satisfies a lot of meal-must-haves for Summer.  It is WAY better than the take-out restaurant version, it’s healthy and light, and comes together in 30 minutes.  It also makes great leftovers, and satisfies that cool crunch craving thanks to the butter lettuce cups.

The ground chicken and zucchini base is complemented by the crisp chopped water chestnuts, and the slightly spicy sauce.  I use Tamari, but soy sauce, or even liquid aminos would work well.  Sometimes I omit the honey, but I do admit, that little bit of sweet balances out the spice from the garlic chili sauce really well.  Serve the mixture in butter lettuce leaves, or for a less messy version, tear up the lettuce and scoop the chicken on top.

Asian Chicken Lettuce Cups by a Thousand Crumbs (1 of 4)

Asian Chicken Lettuce Cups by a Thousand Crumbs (2 of 4)

Asian Chicken Lettuce Cups

Print Recipe
Serves: 4 Cooking Time: 30 Minutes


  • 1/4 cup Tamari, soy sauce, or liquid aminos
  • 1 Tbsp chili garlic sauce, or more depending on desired spice level
  • 2 tsp honey
  • 2 Tbsp rice wine vinegar
  • 2 tsp sesame oil
  • 1/4 cup water
  • 2 tsp corn starch
  • 1 Tbsp oil, I use avocado
  • 1 lb ground chicken
  • 2 garlic cloves, crushed
  • 2 cups zucchini, chopped
  • 1 8oz can water chestnuts, drained and roughly chopped
  • 3-4 green onions, sliced thin (white and light green part only)
  • salt and pepper, to taste
  • 2 heads butter lettuce, cleaned and leaves separated



Whisk together the Tamari, chili garlic sauce, honey, rice vinegar, sesame oil, water, and corn starch. Set aside.


In a large pan (preferably one with deep sides), over medium heat, add the oil and ground chicken. Brown the chicken, breaking it up as you go.


Add the garlic and zucchini and cook for 3-4 minutes, until the zucchini starts to get tender.


Add the water chestnuts, green onion and the sauce.


Continue cooking until the sauce starts to thicken and the zucchini is soft.


Scoop mixture into the lettuce leaf "cups" or serve over a bed of torn butter lettuce leaves.


The honey can be omitted, but it does balance the spice well from the chili garlic sauce.

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