Chinese-American · main

Chicken Lettuce Wraps

Chicken Lettuce Wraps reads umami 7.9, richness 6.3 and salinity 5.9 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.8 / 10
• Sweet & Fruity — 3.5 / 10
• Sour & Bright — 3.2 / 10
• Bitter & Earthy — 2.9 / 10
• Rich & Fat — 7.5 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 7.9 · Richness 6.3 · Salinity 5.9 · Nutty 3.9 · Allium 3.7 · Sweetness 3.5 · Sourness 3.2 · Funk & Ferment 2.7 · Earthy 2.7 · Warm Spice 2.1 · Herbaceous 1.8 · Bitterness 1.3 · Floral 1.2 · Heat 0.6

What's in it (15)

• boneless chicken — 680 g
• vegetable oil — 27 g
• cremini mushrooms — 227 g
• water chestnut — 227 g
• garlic — 12 g
• ginger — 15 g
• green onions — 440 g
• hoisin sauce — 44 g
• soy sauce — 30 g
• rice wine vinegar — 11 g
• dark sesame oil — 5 g
• cornstarch — 5 g
• salt — 5 g
• white pepper — 1 g
• cos lettuce — 100 g

Time & effort: about 15 min · effort: involved

Nutrition (per 100 g, engine-estimated): 92.2 kcal, 12.3 g protein, 3.2 g fat, 3.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, and cornstarch in a small bowl until smooth; set the sauce aside.
2. Finely chop the chicken thighs by hand or pulse in short bursts in a food processor until it resembles coarse rice — don't run it long enough to turn into a paste.
3. Season the chopped chicken with the salt and white pepper.
4. Heat 1 tablespoon of the oil in a large skillet or wok over high heat until shimmering. Add the chicken in an even layer and let it sear undisturbed until deeply browned on the bottom, about 3 minutes, then break it up and stir-fry until just cooked through with no pink remaining and it reaches 165°F, 2-3 minutes more. Transfer the chicken to a plate.
5. Add the remaining 1 tablespoon oil to the skillet and heat over high heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates, 4-5 minutes.
6. Add the water chestnuts, garlic, ginger, and the white parts of the green onions; stir-fry until fragrant and the garlic is just golden, about 1 minute.
7. Return the chicken and any accumulated juices to the skillet. Pour in the sauce and toss to coat; cook, stirring, until the sauce thickens and clings to the mixture, 1-2 minutes.
8. Remove from the heat and stir in the green parts of the green onions.
9. Spoon the warm chicken mixture into the lettuce cups and serve right away, letting everyone build their own wraps.

Dishes with a similar flavor shape

• Moo Shu Pork — Chinese-American
• Egg Roll Bowl with Ground Turkey — Chinese-American
• Chicken Teriyaki Meal Prep Bowls — Japanese
• Hoisin-Glazed Pork Meatballs with Rice — Chinese-American
• Teriyaki Chicken Meatballs — Japanese

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.