Ginger-Garlic Chicken Lettuce Wraps with Hoisin and Lime

Why You’ll Love This Recipe

• Fast weeknight winner: Prepped and on the table in under 30 minutes.
• Fresh and crunchy: Cool lettuce cups contrast beautifully with warm, savory chicken.
• Big flavor, light feel: Garlicky ginger–hoisin sauce that is satisfying without being heavy.
• Flexible: Easily adjust the heat level and swap in other proteins or vegetables.

Grocery List

• Produce: Garlic, fresh ginger, scallions, carrot, butter lettuce (or romaine), limes
• Dairy: None
• Pantry: Ground chicken, neutral oil, hoisin, soy sauce, rice vinegar, toasted sesame oil, chili-garlic sauce or sriracha, chicken broth, cornstarch, water chestnuts, kosher salt, black pepper

Full Ingredients

For the sauce

• 1/4 cup hoisin sauce
• 2 tbsp low-sodium soy sauce
• 1 tbsp unseasoned rice vinegar
• 1 tsp toasted sesame oil
• 1–2 tsp chili-garlic sauce or sriracha, to taste
• 2 tbsp chicken broth or water
• 1 tsp cornstarch (optional, for a silky, glossy sauce)

For the chicken filling

• 1 tbsp neutral oil (avocado, canola, or grapeseed)
• 1 lb ground chicken (93% lean works well)
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced (or grated)
• 1 (8 oz) can water chestnuts, drained and finely diced
• Kosher salt and freshly ground black pepper, to taste

For serving

• 12 large butter lettuce leaves (or romaine hearts, inner leaves)
• 1 medium carrot, coarsely grated
• 4 scallions, thinly sliced (greens and whites)
• Lime wedges
• Optional: toasted sesame seeds for garnish

Step-by-Step Instructions

Step 1: Prep the lettuce and toppings

Separate and rinse the lettuce leaves; spin or pat very dry and chill them to keep crisp. Grate the carrot and slice the scallions. Cut limes into wedges. Drain and finely dice the water chestnuts. Mince the garlic and ginger.

Step 2: Whisk the sauce

In a small bowl, whisk together hoisin, soy sauce, rice vinegar, sesame oil, chili-garlic sauce or sriracha, chicken broth, and cornstarch (if using) until smooth. Set within arm’s reach of the stove.

Step 3: Brown the chicken

Heat a large skillet or wok over medium-high heat. Add the neutral oil. When shimmering, add the ground chicken. Cook, breaking it into small crumbles, until no longer pink and just starting to brown at the edges, 5–6 minutes. If the pan looks dry, add a teaspoon of oil. Season lightly with pepper (salt sparingly—sauce is salty) and cook to an internal temperature of 165°F.

Step 4: Add aromatics and water chestnuts

Stir in the minced garlic and ginger and cook until fragrant, 45–60 seconds. Add the diced water chestnuts and toss for 1 minute to warm through while keeping their crunch.

Step 5: Sauce and simmer

Pour the sauce into the pan and stir to coat. Bring to a lively simmer and cook 1–2 minutes, until glossy and slightly thickened. Taste and adjust heat or acidity with a touch more chili-garlic sauce or vinegar if desired.

Step 6: Build and serve

Arrange chilled lettuce leaves on a platter. Spoon warm chicken mixture into each leaf. Top with grated carrot and scallions. Finish with a generous squeeze of lime and a sprinkle of sesame seeds if using. Serve immediately while the lettuce is crisp and the filling is hot.

Pro Tips

• Chill the lettuce: Cold, very dry leaves give the best crunch and prevent wilting.
• Don’t overcook the aromatics: Garlic and ginger should be fragrant, not browned.
• Cornstarch optional: Use it for a restaurant-style glossy sauce that clings to the chicken.
• Control the heat: Add chili-garlic sauce gradually and taste as you go.
• Knife size matters: Finely dice water chestnuts so they distribute evenly and add subtle crunch.

Variations

• Turkey or pork: Swap ground chicken for ground turkey or lean pork; cook times are the same.
• Vegetarian: Use finely crumbled extra-firm tofu or a plant-based crumble; add 1 cup finely chopped mushrooms for extra savoriness.
• Peanut-crunch: Finish with crushed roasted peanuts and a drizzle of chili oil for added texture and heat.

Storage & Make-Ahead

Refrigerate cooked filling in an airtight container for up to 4 days; reheat gently in a skillet over medium heat with a splash of water. Freeze filling up to 2 months; thaw overnight before reheating. Keep lettuce, carrot, scallions, and lime separate until serving so everything stays crisp. You can whisk the sauce up to 3 days ahead and store chilled.

Nutrition (per serving)

Approximate, 1/4 of filling with 3 lettuce cups and toppings: 290 calories; 20 g protein; 12 g fat; 24 g carbohydrates; 3 g fiber; 940 mg sodium. Values will vary based on brands and portion sizes.