I grew up ordering chicken lettuce wraps with pine nuts from the local Chinese restaurant near our house. I always craved them—they’re the perfect combination of refreshing and savory and I love any meal that becomes an activity. These lettuce wraps are easy to make in one pan for a fast, flavorful weeknight meal. Even my husband, who doesn’t like chicken, loved it.
Ingredients
2 lbs. chicken breasts
1 bunch scallions, trimmed and cut into 1/4" pieces
1 red bell pepper, diced
11 baby bok choy
2 tablespoons olive oil
1 1/2 tablespoons cornstarch
Avocado, to serve
Butter lettuce leaves, to serve
Sesame seeds, to garnish
For the marinade
1 teaspoon garlic powder
1 teaspoon minced ginger
4 garlic cloves, grated
Juice of 1/2 lemon
3 tablespoons soy sauce
3 tablespoons hoisin sauce
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
Directions
Using a sharp knife, cut the chicken into 1/2" cubes. Place it in a large bowl.
Add all of the marinade ingredients to the bowl with the chicken and stir to evenly coat. Let sit and come to room temperature.
Heat the olive oil in a large pan over medium heat.
Add the red bell pepper, bok choy, and scallions to the pan and cook until slightly wilted. Season with salt and pepper.
Add the marinated chicken to the pan and cook for 10-15 minutes over medium heat, or until done.
Sprinkle the cornstarch in 1/2 tablespoon at a time and stir to combine.
To serve, spoon the chicken mixture into a lettuce leaf with a few slices of avocado. Sprinkle with sesame seeds.
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