Spicy Chicken Lettuce Wraps

I tend to go on tangents with food that I cook.  If I find a recipe or style that Mr. Scents will eat then I cook that way until its overkill.  Lately, I’ve been on an Asian inspired meal kick.  It seems to be a style of cooking that I am able to consistently produce.  It’s also been a big hit because there is more variety than some of my forays into other styles of cooking.

It started because I have wanted to go to PF Changes so badly for some lettuce wraps but with the twins it isn’t always manageable.  Plus they are expensive. So, next best thing:  Make your own.

This required some experimentation by far these are not copycat more inspired by. It’s been so long since I’ve had their lettuce wraps that I don’t remember what they taste like.  I’ve seen the copycat recipes out there but I decided to try my hand at making it up on my own.  Since I’ve been cooking so many Asian inspired recipes I used the taste pallet that I knew fit.

Half the time we just serve the chicken over white rice.  I have tried leaf lettuce, romaine lettuce, and iceberg lettuce.  I just cannot find the right type for a lettuce wrap.  They all either are too big of a leaf or it breaks too much when wrapping.  So, I did what I always do, make it up.  Hence, serving with rice.

Let me know what you think!


1 lb Chicken Breast                                                  3 ribs celery diced

¼ onion chopped                                                    1/3 cup chopped water chestnuts


¾ cup soy sauce                                                       2tsp chopped ginger

1tbsp garlic                                                                1tsp chili paste

¼ cup honey                                                             ¼ tsp red pepper flakes


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Cook chicken in skillet on medium heat until cooked through and internal temperature reaches 165 degrees.  Set aside to cool.  While chicken is cooling mix all sauce ingredients together in a medium bowl.  You can add more chili paste and red pepper if you prefer spicier dishes, or leave it out if you don’t like spicy.

Once chicken is cooled,     chop or shred, I usually chop.  Place back in skillet with onion and celery.  Sautee for 2 minutes; next add in all but ½ cup of the sauce.  This should make the mixture moist but not saturated, cover skillet and cook on low for 10 minutes.  Add in water chestnuts when there is 2 minutes left in cooking.


Serve in lettuce cups or over rice.  The reserved sauce I use to sauté veggies, here I did onion and red and green bell pepper.  But you can also do broccoli, green beans, etc.

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