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Asian Chicken Lettuce Cups from A Thousand Crumbs (1 of 8)

Asian Chicken Lettuce Cups


These Asian chicken lettuce cups are way better than takeout and come together in 30 minutes.


  • ¼ cup Tamari, soy sauce, or liquid amino acids
  • 1 Tbsp chili garlic sauce, or more depending on desired spice level
  • 2 tsp honey
  • 2 Tbsp rice wine vinegar
  • 2 tsp sesame oil
  • ¼ cup water
  • 2 tsp arrowroot powder*
  • 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


  1. Whisk together the Tamari, chili garlic sauce, honey, rice vinegar, sesame oil, water, and arrowroot powder.  Set aside.
  2. 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.
  3. Add the garlic and zucchini and cook for 3-4 minutes, until the zucchini starts to get tender.
  4. Add the water chestnuts, green onion and the sauce.
  5. Continue cooking until the sauce starts to thicken and the zucchini is soft.
  6. Scoop mixture into the lettuce leaf "cups" or serve over a bed of torn butter lettuce leaves.


You can use cornstarch in place of arrowroot powder.  Arrowroot powder has a much more neutral taste though.

  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Category: Meat, Poultry, Asian
  • Cuisine: Asian

Keywords: Chicken, Lettuce, Cups, Asian