ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemongrass Ginger Chicken in Lettuce Cups

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins
Yield Serves 4 to 6 (12 lettuce cups) (serving size: 1 lettuce cup)
Our version of the classic Chinese restaurant dish brings in tart-hot Southeast Asian flavors. We've used medium-size lettuce leaves here for a main course; if you want to make appetizers, just choose small leaves.


  • 1 pound ground chicken
  • 1 tablespoon plus 1 tsp. Thai or Vietnamese fish sauce
  • 1/2 teaspoon sugar
  • 3 tablespoons minced ginger, divided
  • 1/4 cup good-quality hoisin sauce, such as Koon Chun or Lee Kum Kee
  • 1 tablespoon lime juice
  • 2 teaspoons peanut butter, chunky or smooth
  • 3 tablespoons vegetable oil
  • 2 garlic cloves, chopped
  • 1 medium carrot, diced
  • 8 canned water chestnuts, chopped
  • 2 green onions, chopped
  • 2 tablespoons minced lemongrass
  • 1 or 2 jalapeño chiles, chopped
  • 3/4 cup finely diced cucumber
  • 1/2 cup salted roasted peanuts, chopped
  • Salt
  • 12 lettuce-leaf "cups," using iceberg or butter lettuce, or a mix

Nutrition Information

  • calories 154
  • caloriesfromfat 60 %
  • protein 9.3 g
  • fat 10 g
  • satfat 1.9 g
  • carbohydrate 7.3 g
  • fiber 1.4 g
  • sodium 305 mg
  • cholesterol 33 mg

How to Make It

  1. Mix chicken with 1 tbsp. fish sauce, the sugar, and 2 tbsp. ginger in a small bowl; set aside. In another small bowl, stir hoisin sauce with lime juice, peanut butter, and remaining 1 tsp. fish sauce until smooth; set sauce aside.

  2. Heat a large frying pan (not nonstick) over medium-high heat. Swirl in oil. Add garlic and remaining 1 tbsp. ginger and cook until fragrant. Add chicken and cook, stirring and breaking up chunks, until no longer pink, 1 1/2 to 2 minutes. Add carrot, water chestnuts, green onions, lemongrass, and chiles and cook until chicken is cooked through, about 1 minute more. Add cucumber and peanuts and stir to combine. Add salt to taste. Transfer to a serving bowl.

  3. To eat, spread some hoisin sauce on a lettuce cup. Top with chicken mixture, fold up, and eat with your hands.