Spicy Asian Chicken Lettuce Cups
Prep time
Cook time
Total time
Serves: 4 as an entrée or 8 as an appetizer
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • ¾ cup low-sodium or regular chicken broth (or no-chicken broth for vegan / vegetarian)
  • 1 tablespoon sugar
  • 1 tablespoon red wine vinegar
  • 3 to 5 teaspoons Asian chili paste with garlic
  • ¼ cup low-sodium soy sauce or gluten-free tamari
  • 1 tablespoon peanut, grapeseed, or vegetable oil
  • 6 cloves garlic, minced
  • 3 tablespoons fresh ginger, minced
  • 1-1/2 pounds ground chicken breast (or two 10-ounce packages extra-firm tofu or tempeh, chopped for vegan / vegetarian)
  • 1-1/2 cups halved green California seedless grapes
  • ¾ cup green onions, thinly sliced
  • 1 head iceberg lettuce, cut in half and separated into leaves
  • ¼ cup cilantro, coarsely chopped
  • 1-1/2 cups julienne cucumber
  1. In small bowl, combine the cornstarch and water. Add the chicken broth, sugar, vinegar, chili paste, and soy sauce or tamari.
  2. Heat oil in large nonstick skillet over high heat. Add garlic and ginger; sauté for 30 seconds. Add chicken and cook until no longer pink, about 5 to 8 minutes. If using a vegan alternative, cook until lightly golden on all sides. Add grapes and green onions, and sauté for 30 seconds.
  3. Re-stir the sauce mixture and pour into skillet. Cook, while stirring, until thickened, about 1 to 2 minutes.
  4. Spoon the chicken or meatless mixture into lettuce leaves, and garnish with cilantro and cucumber.
  5. Serve open or rolled up - your choice!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/spicy-asian-chicken-lettuce-cups