When summer rolls around, I always reach for recipes that are quick, light, and full of fresh flavor, and these Asian Chicken Lettuce Cups are a constant favorite. They have that perfect balance of savory filling and cool, crisp lettuce that feels so satisfying on a warm evening. This is a meal I make often for a fast weeknight dinner or a casual lunch.
What makes this recipe so reliable is its simplicity and speed. Everything comes together in one skillet in under 30 minutes, using accessible ingredients you might already have on hand. It’s a wonderfully flexible dish that delivers on flavor without requiring a lot of effort, making it a true kitchen staple.
How to Get a Perfect Sauté on Your Chicken
For a non-sticky stir-fry with great flavor, the key is temperature control. Make sure your skillet or wok is thoroughly preheated over medium-high heat before you add the oil. A hot pan sears the ground chicken on contact, preventing it from sticking and creating a delicious caramelized crust. It’s also important not to overcrowd the pan. If you add too much chicken at once, it will steam instead of brown. Work in batches if needed to ensure every piece gets that perfect sear, which builds a deep, savory foundation for the dish.
The Best Lettuce for Crisp, Sturdy Cups
The type of lettuce you choose can make all the difference. For lettuce cups, you want a leaf that is both crisp and pliable enough to hold the filling without tearing. Butter lettuce (also known as Bibb or Boston lettuce) is my top choice because its leaves are naturally cup-shaped, tender, and sturdy. Iceberg lettuce is another excellent option, offering a superior crunch and a refreshing, watery crispness. Whichever you choose, make sure to wash and dry the leaves completely. Excess water will make the final dish soggy and dilute the flavor of the filling.
Balancing Flavors with Fresh Herbs
Fresh cilantro is essential here, adding a bright, citrusy note that cuts through the savory richness of the soy-based sauce. Its clean flavor lifts the entire dish, preventing it from feeling too heavy. For the best result, add the cilantro at the very end of the process, just before serving. This preserves its delicate aroma and flavor. If you want to amplify that freshness even more, a small squeeze of fresh lime juice stirred in with the cilantro will add an extra layer of bright acidity that perfectly complements the ginger and garlic.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Difficulty: Easy
Ingredients
For the Filling
- 454g (1 lb) ground chicken
- 150g (1 medium) red bell pepper, diced
- 110g (1 cup) carrots, shredded
- 30g (2 tablespoons) low-sodium soy sauce
- 14g (1 tablespoon) sesame oil
- 6g (1 tablespoon) ginger, minced
- 6g (2 cloves) garlic, minced
For Assembly & Garnish
- 120g (8 large) lettuce leaves, such as butter or iceberg
- 15g (1/4 cup) cilantro, chopped
- 9g (1 tablespoon) sesame seeds
Step-By-Step Instructions
- Prepare Ingredients
Wash the lettuce leaves, pat them completely dry, and set them aside. This step is crucial for crisp cups. Dice the red bell pepper, shred the carrots, and chop the cilantro. Mince the garlic and ginger; using fresh aromatics provides the best and boldest flavor.
- Cook the Chicken
Heat the sesame oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the minced garlic and ginger and cook for about 30 seconds until fragrant. Add the ground chicken to the skillet. Use a spatula to break it apart and cook until it is browned and fully cooked through, about 5–7 minutes. Ensure no pink remains.
- Add Vegetables
Add the diced red bell pepper and shredded carrots to the skillet with the cooked chicken. Stir-fry for 2–3 minutes, just until the vegetables are crisp-tender; you want them to soften slightly but retain a bit of crunch. Pour in the soy sauce and stir to combine, ensuring the sauce evenly coats all the ingredients.
- Assemble the Cups
Arrange the dry lettuce leaves on a platter. Carefully spoon the warm chicken and vegetable mixture into each lettuce leaf, distributing it evenly among the cups. Aim for a balanced spoonful in each so every bite has a mix of chicken and vegetables.
- Garnish and Serve
Top the assembled lettuce cups with a sprinkle of chopped fresh cilantro and sesame seeds. Serve immediately while the filling is warm and the lettuce is crisp for the best texture and flavor combination.
If you enjoy this dish, try our Baked Chicken and Veggie Meal Prep for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Different Protein: Swap the ground chicken for ground turkey or pork for a different flavor profile. Crumbled firm tofu is a great vegetarian option.
- Add Crunch: For extra texture, stir in 1/2 cup of finely chopped water chestnuts or peanuts along with the vegetables.
- More Sweetness: Add 1 tablespoon of hoisin sauce along with the soy sauce for a subtle, sweet, and tangy flavor.
- Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce to make this dish entirely gluten-free.
- Add Heat: For a spicy kick, stir in 1-2 teaspoons of sriracha with the sauce or garnish with thinly sliced chili peppers.
Make-Ahead, Storage & Reheat
The chicken filling can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat until warmed through. Always serve with fresh, crisp lettuce leaves, as prepared cups will not store well.
Nutrition
- Serving size: 2 lettuce cups
- Per serving: 250 calories, 20g protein, 12g fat, 10g carbs
- Per 100g: 200 calories, 16g protein, 9g fat, 8g carbs
Estimates only.
FAQ
Why did my ground chicken turn out gray and watery instead of brown?
This is usually caused by an overcrowded pan, which lowers the heat and steams the meat. Use a large skillet and cook in batches if needed so the chicken can make contact.
What's the best way to keep the ground chicken from sticking to my pan?
Make sure your pan is fully heated before you add the oil and chicken. Let the meat sit for a minute to form a crust before you start breaking it up, as this helps it release.
Is a nonstick skillet okay, or is another type of pan better for this?
A nonstick pan is fine for convenience, but stainless steel or cast iron will give you a much better brown crust. That browning adds a ton of flavor to the final dish.
Which type of lettuce is best for making sturdy, crisp lettuce cups?
Butter lettuce and iceberg are top choices. Butter lettuce leaves have a natural cup shape, while iceberg offers the best crunch. Separate the leaves carefully to avoid tears.
My lettuce cups always get soggy. How can I keep them nice and crisp?
The key is to pat the lettuce leaves completely dry and let the filling cool slightly. Assembling the cups just before serving ensures the heat doesn't wilt the crisp leaves.
How do I reheat the filling without making the vegetables go soft?
Reheat the filling gently in a skillet over medium-low heat. Stir just until warmed through. The microwave can overcook it quickly, making the vegetables lose their texture.
Can I freeze the cooked chicken filling for longer-term meal prep?
Yes, the filling freezes well for up to two months. Cool it completely before storing it in an airtight container to prevent ice crystals. The vegetables may soften upon reheating.
What should I know before doubling this recipe to serve a large crowd?
Use the largest skillet you own and cook the ground chicken in batches. This prevents overcrowding so the meat can brown properly. You may need to slightly increase the sauce.
Equipment
- 1 Large 12-inch skillet or wok
- Cutting board
- Chef’s knife
- Measuring spoons
- Mixing bowl
- Colander
Ingredients
- 454 g (1 lb) Ground chicken
- 150 g (1 medium) Red bell pepper diced
- 110 g (1 cup) Carrots shredded
- 30 g (2 tbsp) Low-sodium soy sauce
- 14 g (1 tbsp) Sesame oil
- 6 g (1 tbsp) Ginger minced
- 6 g (2 cloves) Garlic minced
- For Assembly & Garnish
- 120 g (8 large) Lettuce leaves such as butter or iceberg
- 15 g (1/4 cup) Cilantro chopped
- 9 g (1 tbsp) Sesame seeds
Instructions
- Wash and pat dry the lettuce leaves and set aside.
- Dice the red bell pepper, shred the carrots, and chop the cilantro.
- Mince the garlic and ginger.
- Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering.
- Add the minced garlic and ginger and cook for about 30 seconds until fragrant.
- Add the ground chicken and break it apart with a spatula; cook 5 to 7 minutes until browned and cooked through with no pink remaining.
- Add the diced red bell pepper and shredded carrots to the skillet.
- Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender.
- Pour in the soy sauce and stir to coat all ingredients evenly.
- Arrange the dry lettuce leaves on a serving platter.
- Spoon the warm chicken and vegetable mixture evenly into each lettuce leaf.
- Top with chopped cilantro and sesame seeds and serve immediately.
