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Asian style Chicken Lettuce wraps

Prep Time:

15 Minutes

Cook Time:

6 Minutes


2 Servings



About the Recipe

If you want to make a sharing platter of finger food for family or friends and are a little bit pushed for time, this is the dish for you. It's infused with some lovely, rich asian flavours and you can have it ready in 30 minutes (excluding time to marinate.) You might not have any Shaoxing wine in your kitchen, in which case the same amount of white wine will be a good enough substitute.


1 spring onion

1 bell pepper (red makes for the most decorative effect)

1 clove of garlic

1 cm thick piece of ginger, peeled

2 boneless chicken thighs (350g / 12 oz in weight)

1 tsp Chinese Shaoxing wine

2 tsp soy sauce

1 tbsp potato flour

for the stir fry sauce;

1/2 tbsp sugar

1 tbsp soy sauce

1 tsp sesame oil

2 tsp oyster sauce

1 tbsp vegetable oil for frying

8 - 10 gem  lettuce leaves, rinsed*

*you can use other leaves but I find gem lettuce leaves are the perfect shape and form for this finger food


finely slice the spring onion

halve, deseed & slice the bell pepper.

mince the garlic and ginger.

cut the chicken thighs into thin slices

put the  chicken in a bowl. add the chinese Shaoxing wine, soy sauce & potato flour.  mix together well, then marinade for at least 15 minutes.

put the sugar, soy sauce, sesame oil & oyster sauce in a bowl. mix together well and set aside

heat 1 tbsp of vegetable oil in a frying pan.  add the marinated chicken slices, the garlic & the ginger. stir fry for  2-3 minutes

add the sliced bell pepper and stir fry for another minute

add the sauce mixture to the frying pan. continue stir frying for 1 - 2 minutes

lastly add the spring onion. stir fry for another 30 seconds

transfer the to a serving plate. serve with the gem lettuce leaves on a separate plate. use a dessert spoon to spoon the chicken and sauce onto a leaf for a great finger food

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