Minced Chicken in Lettuce Cups with Sticky Drippy Asian BBQ Sauce

Minced Chicken in Lettuce Cups

WARNING: Incredibly delicious Minced Chicken in Lettuce Cups will drip down your forearms and the sticky messy sauce combined with the juices will spill off your plate and ruin your best placemats… AND YOU WON’T CARE because they taste so good! Modeled after restaurant favorites from Mr. Chow or PF Chang’s, these are easy to make for a crowd-pleasing appetizer or a casual meal. Bruce says they are the best I’ve ever made, and he’s a big fan of my food. WINNER.

Sticky Drippy Asian BBQ Sauce:

½ cup sweet chili sauce

½ cup hoisin 

½ cup tamari

¼ cup sriracha 

1 tablespoon dry mustard

¼ cup sesame oil 

3 tablespoons rice wine vinegar

¼ cup minced garlic, about 10 cloves 

¼ cup finely chopped ginger, about 3 inches peeled and chopped


 Minced Chicken in Lettuce Cups:

2 pounds ground chicken (preferably dark meat)

Sesame oil, for sautéing 

4 cups oyster mushrooms (or your favorite type), finely chopped

10 sweet baby bells (or 1 large red or orange bell pepper), thinly sliced

2 jalapenos, seeded and thinly sliced (optional, but nice for a little kick)

1 bunch green onions, trimmed and sliced on the diagonal 

2 cans water chestnuts, drained and chopped 

1 head butter lettuce, whole leaves

1 head Romaine lettuce, whole leaves

Minced Chicken in Lettuce Cups Ingredients

For Sticky Drippy Asian BBQ Sauce:

Place all sauce ingredients into a glass bowl and stir to combine. 

For Minced Chicken in Lettuce Cups:

Pout ½ cup Sticky Drippy Asian BBQ Sauce into ground chicken and mix until well combined. 

Place a wok or large saute pan on medium high heat. When nice and hot, add a couple of tablespoons of sesame oil. Add the chicken and saute for about 7 minutes until cooked through and crumbled.  Set aside in a large bowl and keep warm by placing a plate on top.  

Add a little more sesame oil to the pan, then saute the baby bells, jalapenos, and green onions until brightly colored, about 4 minutes. Set aside on top of the ground chicken.  Add a little more sesame oil to the pan, then the mushrooms, and saute until they are nicely browned and crispy on the edges, about 10 minutes.  Add to the chicken mixture.  

Lastly, add a touch more oil to the pan, then the water chestnuts and saute until heated through, about 2 minutes. Toss into the chicken mixture and stir to combine all the ingredients.  

Minced Chicken in Lettuce Cups

Arrange the Romaine and butter lettuce leaves on a large platter. Place 3 leaves on each plate, then spoon the minced chicken into the lettuce leaves and add a generous spoonful of the sauce over the top. Fold up and eat with your hands.  Give into the sticky, drippy mess and enjoy every bite!