Healthy Asian Chicken Lettuce Cups

This recipe is great! It reminds us of something we’d get at a restaurant (hello P.F. Changs!). Anytime you can swap out a tortilla, bread or other carb-heavy vessel and replace it with a veggies, you’ll be better off. Plus, this recipe goes heavy on other veggies too.  If you try it, you’ll be happy you did!


  • 2 tablespoons olive oil
  • 1 lb 2 chicken breasts, diced
  • 1 cup water chestnuts, diced
  • 1/2 cup edamame
  • 1 zucchini, diced
  • 1 cup mushrooms, diced
  • 1/2 onion, diced
  • 1 large carrot, diced
  • 1 tsp salt
  • 1/4 cup hoisin sauce
  • 1/2 tsp garlic powder
  • 1 tbsp rice wine vinegar
  •  Sriracha sauce, to taste
  • 4 scallions, optional
  • cilantro, optional
  • 1 head of butter lettuce


  1. Over medium-high heat, heat 2 tablespoons of olive oil in a large skillet and cook the chicken until browned; about 5 minutes.
  2. Add water chestnuts, edamame, zucchini, mushrooms, onion and carrot. Sauté for 5-10 minutes.
  3. Add salt and hoisin sauce, garlic powder, rice wine vinegar and sriracha sauce . Cook for 5 mote minutes.
  4. Serve in a lettuce leaf and top with cilantro or scallion greens. Enjoy!
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