5 Spice Chicken Lettuce Wraps

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Make your own restaurant favourite.

6 servings
Lettuce Wrap
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
1/4 cup finely chopped onion
2 teaspoons brown sugar
2 teaspoons garlic minced
1-1/2 teaspoons Chinese five spice
1 teaspoon red crushed pepper
1 teaspoon salt
1 pound partially frozen boneless, skinless chicken breasts,
4 ounces (1 cup) quartered, button mushrooms
1 can (5 ounces) water chestnuts, drained & rough chopped
1/2 cup chopped green onions
12 leaves iceberg, bibb or leaf lettuce
Sweet & Tangy Soy Sauce
1/3 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
2 teaspoons sesame oil
1/2 teaspoon Chinese five spice
1/2 teaspoon garlic powder
1/8 teaspoon red crushed pepper
1/2 teaspoon brown sugar
Combine soy sauce, sesame oil, corn oil, onion, brown sugar, garlic, Chinese five spice, crushed red pepper and salt in large bowl. Cut chicken into small cubes ; add to sauce. Stir in mushrooms and water chestnuts. Refrigerate for 30 minutes or until ready to cook.

Heat large non-stick skillet on medium-high heat.  Add half of the chicken mixture. Cook, stirring occasionally until chicken is lightly browned and internal temperature is at least 170º F.  Repeat with remaining chicken.

Remove from heat. Top with green onions. Serve in a lettuce leaf with a drizzle of Sweet and Tangy Soy Sauce.

Sweet & Tangy Soy Sauce
Combine all ingredients and refrigerate until ready to serve.
Total Time
Marinate Time 30 minutes
Cook Time 12 to 16 minutes
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