Chinese Chicken and Mushroom Lettuce Cups

Chinese Chicken and Mushroom Lettuce Cups Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Stir cilantro into the filling after thawing to keep the flavor bright. Use Bibb lettuce leaves instead of Boston for the cups, if you prefer. This appetizer can be served warm or at room temperature. Serve with chili garlic sauce.


8 servings (serving size: 3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 103
Caloriesfromfat 13 %
Fat 1.5 g
Satfat 0.3 g
Monofat 0.4 g
Polyfat 0.5 g
Protein 15.3 g
Carbohydrate 7.4 g
Fiber 2.3 g
Cholesterol 33 mg
Iron 1.4 mg
Sodium 270 mg
Calcium 44 mg


1 teaspoon sesame oil
3 garlic cloves, minced
3 cups minced cremini mushrooms (about 8 ounces)
1 cup minced shiitake mushroom caps (about 2 1/2 ounces)
1 pound ground chicken breast
3 cups shredded napa (Chinese) cabbage
1/4 teaspoon kosher salt
1/8 teaspoon crushed red pepper
1 (8-ounce) can whole water chestnuts, drained and minced
1 cup minced green onions
2 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1/4 cup chopped fresh cilantro
24 Boston lettuce leaves


Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat. Add garlic, and cook for 2 minutes. Add cremini and shiitake mushrooms and chicken; cook for 8 minutes, stirring occasionally. Add shredded cabbage, kosher salt, crushed red pepper, and water chestnuts; cook for 5 minutes or until cabbage wilts. Remove from heat, and stir in onions, oyster sauce, and soy sauce. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.

Thaw chicken mixture overnight in refrigerator or microwave at MEDIUM for 10 minutes. Bring to room temperature, or microwave at HIGH until warm, if desired. Stir in cilantro. Spoon about 3 tablespoons chicken mixture into each lettuce leaf with a slotted spoon.


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