Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb ground chicken
- 1 tbsp neutral oil (avocado/canola)
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 cup shredded carrots
- 1 (8 oz) can sliced water chestnuts, drained and diced
- 3 tbsp low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 tsp packed light brown sugar
- 1–2 tsp sriracha (optional)
- 1 tsp cornstarch + 1 tbsp water (optional, for thicker sauce)
- 1 large head butter lettuce (or romaine hearts), leaves separated
- 3 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
- 1 lime, cut into wedges
Do This
- 1. Separate and dry lettuce leaves; slice scallions; cut lime wedges.
- 2. Stir together soy sauce, hoisin, rice vinegar, sesame oil, brown sugar, and sriracha (if using).
- 3. Heat oil in a skillet over medium-high heat; sauté ginger and garlic for 30 seconds.
- 4. Add ground chicken; cook 5–6 minutes, breaking it up, until it reaches 165°F.
- 5. Stir in carrots and water chestnuts; cook 2 minutes.
- 6. Pour in sauce; simmer 1–2 minutes (thicken with cornstarch slurry if desired).
- 7. Spoon into lettuce leaves; top with scallions, sesame seeds, and a squeeze of lime.
Why You’ll Love This Recipe
- Fast and weeknight-friendly: on the table in under 30 minutes.
- Big flavor, simple steps: ginger-garlic aroma + savory sesame sauce.
- Great texture: crisp lettuce, crunchy water chestnuts, tender chicken.
- Easy to customize: make it spicier, sweeter, or extra veggie-packed.
Grocery List
- Produce: butter lettuce (or romaine hearts), fresh ginger, garlic, carrots, scallions, lime
- Dairy: none
- Pantry: ground chicken, low-sodium soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, light brown sugar, sriracha (optional), canned water chestnuts, neutral oil, toasted sesame seeds, cornstarch (optional)
Full Ingredients
For the Sesame-Ginger Sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon packed light brown sugar
- 1 to 2 teaspoons sriracha, optional (for heat)
- Optional thickener: 1 teaspoon cornstarch mixed with 1 tablespoon cold water
For the Chicken Filling
- 1 tablespoon neutral oil (avocado, canola, or grapeseed)
- 1 tablespoon fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 pound ground chicken
- 1 cup shredded carrots
- 1 (8-ounce) can sliced water chestnuts, drained and diced
For Serving
- 1 large head butter lettuce (or 2 romaine hearts), leaves separated, rinsed, and dried well
- 3 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 lime, cut into wedges
Step-by-Step Instructions
Step 1: Prep the lettuce and toppings
Separate the lettuce into individual cups, choosing the best “scoop-shaped” leaves. Rinse and dry them thoroughly (salad spinner helps a lot), then set aside on a plate. Slice the scallions thinly and cut the lime into wedges.
Tip: Dry lettuce is key so the filling doesn’t slide around.
Step 2: Mix the sauce
In a small bowl, whisk together the soy sauce, hoisin, rice vinegar, toasted sesame oil, brown sugar, and sriracha (if using). Set it next to the stove so it’s ready to pour in quickly.
If you like a slightly thicker, glossy sauce that clings to the chicken, stir together the cornstarch and water in a separate small cup and keep it nearby.
Step 3: Sauté the aromatics
Heat a large skillet (12-inch works well) over medium-high heat for 1 minute. Add the neutral oil and let it warm for about 15 seconds.
Add the grated ginger and minced garlic. Cook for 30 seconds, stirring constantly, just until fragrant. (If it starts to brown, lower the heat slightly so the garlic doesn’t get bitter.)
Step 4: Brown and cook the ground chicken
Add the ground chicken to the skillet. Use a wooden spoon or spatula to break it into small crumbles. Cook for 5 to 6 minutes, stirring occasionally, until there’s no pink left.
For food safety, check that the chicken reaches an internal temperature of 165°F in the thickest part.
Step 5: Add carrots and water chestnuts for crunch
Stir in the shredded carrots and diced water chestnuts. Cook for 2 minutes, stirring, until the carrots soften slightly but still have a little bite and the water chestnuts stay crisp.
Step 6: Sauce it and simmer briefly
Pour the sauce into the skillet and stir to coat everything evenly. Let it bubble gently for 1 to 2 minutes until the filling looks glossy and smells deeply savory.
If you want it thicker, stir in the cornstarch slurry and cook for 30 to 60 seconds, just until the sauce lightly thickens and clings to the chicken. Remove from the heat.
Step 7: Assemble lettuce cups and finish with toppings
Spoon the hot chicken filling into the lettuce leaves (about 2 to 3 tablespoons per leaf, depending on size). Sprinkle with sliced scallions and toasted sesame seeds.
Serve immediately with lime wedges. Right before you bite, squeeze fresh lime over the top for brightness that balances the savory sesame-ginger flavors.
Pro Tips
- Use crisp, dry lettuce: Butter lettuce is tender and flexible; romaine hearts are sturdier and extra crunchy. Dry leaves prevent slipping.
- Grate ginger finely: A microplane gives you intense ginger flavor without fibrous pieces.
- Don’t overcook the carrots: Two minutes is usually perfect to keep them bright and lightly crisp.
- Control the saltiness: Use low-sodium soy sauce and taste the filling before adding extra seasoning.
- Best texture: Keep the filling warm and the lettuce cold for maximum contrast.
Variations
- Turkey or pork swap: Replace ground chicken with 1 lb ground turkey or ground pork; cook to 165°F (turkey) or 160°F (pork).
- Extra-veg boost: Add 1 cup thinly sliced mushrooms or 1 cup shredded cabbage when you add the carrots; cook an extra 1 to 2 minutes.
- Peanut-sesame twist: Stir in 1 tablespoon creamy peanut butter with the sauce for a richer, slightly nutty finish.
Storage & Make-Ahead
Store the chicken filling in an airtight container in the refrigerator for up to 4 days. Keep lettuce, scallions, sesame seeds, and lime separate so everything stays fresh and crisp.
Reheat the filling in a skillet over medium heat for 3 to 5 minutes, stirring occasionally, or microwave in 30-second bursts until hot (aim for 165°F). If it looks a little dry after chilling, splash in 1 to 2 tablespoons water while reheating.
Make-ahead tip: Mix the sauce up to 3 days ahead and store it covered in the fridge.
Nutrition (per serving)
Approximate, based on 4 servings: 330 calories, 28 g protein, 17 g fat, 16 g carbohydrates, 3 g fiber, 8 g sugar, 820 mg sodium.
