Basil Chicken Mushroom Lettuce Wraps

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Here is a quick healthy stir fry recipe for lettuce wraps. If you make this together with a lemongrass chicken “kabob” (link here: https://amysdeliciousdiscoveries.com/vietnamese-kabobs/), and a cilantro pork stir fry (recipe not yet posted), you can have yourself a lettuce wrap party with a variety of flavor options for your guests! 

Butter lettuce works the best here since its leaves are perfectly cup shaped, but if you can’t find butter lettuce, green or red leaf lettuce will do.



Yields 4 servings

Ingredients For Chicken Mushroom Lettuce Wraps:

  • 1 lb boneless skinless chicken thigh meat diced 
  • 1 T Soy sauce
  • 1 T Hoisin Sauce
  • 1 ½ t sugar
  • 3 cloves garlic minced
  • 2 T fish sauce
  • 2 large bunches of Asian basil
  • 8 oz package of fresh button mushroom
  • 2 t hot chili oil (optional, add less if you want it less spicy)
  • pinch of salt and pepper
  • cooked rice noodles 
  • fresh mango, pitted and diced 
  • 1 head of lettuce, washed and leaves separated
Ingredients For Peanut Sauce:
  • 3 T Peanut butter
  • 4 T Hoisin sauce
  • 1 t sriracha sauce
  • juice from 1 lime
  • 1/4 c water

Procedures:

  1. Marinate diced chicken with soy sauce, hoisin sauce, sugar, garlic, and chili oil (if using) for 15 min.
  2. Wash the basil. Taking only the leaves, cut them into coarse strips and set them aside. (When cooked, the leaves will shrink, so don’t cut the strips too fine).
  3. Wash mushrooms, pat dry and cut into quarters. Saute the mushrooms in a skillet with a pinch of salt and pepper until no water remains and the mushrooms are browned. Then add in the marinated chicken and stir fry. When the chicken is partially cooked, add in the fish sauce. Cook at high heat for 1-2 minutes and then add in the basil. Cook for an additional 1-2 minutes or until chicken is cooked through.
  4. Serve in lettuce wraps with cooked rice noodles. Top with chopped fresh mangoes. Drizzle peanut dipping sauce if desired.
  5. For the Peanut Dipping Sauce (optional): Mix together 3 T Peanut butter, 4 T Hoisin Sauce, 1 t shiracha sauce, juice from 1 lime, ¼ c water