An adaptation of a traditional Asian dish, from

Lettuce Cups

Sharon Wong


  • 1 head Lettuce
  • 1 tsp Cornstarch
  • 2 Tbsp Oyster sauce
  • 2 Tbsp Soy sauce
  • 2 Tbsp Cold water
  • 1 tsp Olive oil
  • 2 cloves Garlic minced
  • 1 medium Sweet onion chopped
  • 1 pound Ground chicken
  • 9 oz Shredded cabbage or coleslaw mix
  • 2 Scallions chopped
  • 1/4 cup Hoisin sauce


Prepare the Lettuce:

  • You can use your favorite kind of lettuce, I like butter lettuce because they're easy to take apart and are beautiful. But, I also love the crunch and taste of iceberg lettuce, so that is a good option, too.
  • Separate the lettuce leaves and use them as is. There might be some tears and the leaves might vary in size. You can also stack them and cut them into 7-8 inch circles.

Prepare the Filling:

  • Combine cornstarch, oyster sauce, soy sauce, and water in a small bowl, stir together and set aside.
  • Preheat a large skillet on medium heat for a few minutes, add oil and swirl to coat.
  • Add garlic and onions, saute until fragrant.
  • Add ground chicken and break up the meat into smaller pieces, saute for 3 minutes until it is no longer pink.
  • Add cabbage, scallions, stir the sauce, add to the pan, saute for 1 minute.
  • Continue to stir to combine the meat and vegetables until the sauce thickens slightly, immediately remove from heat and serve with lettuce cups and hoisin sauce on the side.

Adapt the filling for your allergies:

  • If you are allergic to soy, oysters, or any ingredient in hoisin sauce, substitute the soy sauce and oyster sauce with soy-free soy sauce and omit the hoisin sauce.
  • If you are gluten-free, you are in luck because there are gluten-free versions of soy sauce (tamari), hoisin sauce, and oyster sauce.
  • For a flavor variation or an allergy aware substitution, you could also saute with other Asian sweet and salty sauces in flavors that you like.

Similar Posts