Vietnamese Ground Chicken Lettuce Wraps

National Chicken Council
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 15 mins


1pound ground chicken
1 1/2tablespoons peanut oil
1-- onion, finely chopped
1tablespoon ginger, minced
1clove garlic, minced
1-- carrot, chopped or grated
4-- scallions, thinly sliced
1cup water chestnuts, finely chopped
5-- mushrooms, finely chopped
2tablespoons fish sauce
1tablespoon soy sauce
1teaspoon sesame oil
1/2teaspoon cayenne pepper
1/2cup cooked vermicielli or bean thread noodles
1/4cup dry-roasted peanuts, chopped
1/4cup cilantro, chopped
16-- iceberg lettuce leaves
Spicy Sauce:
5tablespoons soy sauce
3tablespoons Thai or Vietnamese hot sauce, or any hot sauce
5tablespoons balsamic vinegar
1tablespoon lime juice
2teaspoons sugar


  1. In large skillet over medium-high heat, warm peanut oil.  Add onion, ginger and garlic; sauté until onion begins to brown, about 3 minutes.  Add ground chicken and sauté until cooked throughout, about 5 minutes, breaking up chicken meat as it cooks.
  2. Add carrot, scallions, water chestnuts and mushrooms; cook for additional 3 minutes.  Add fish sauce, soy sauce, sesame oil and cayenne pepper.  Mix well and remove from heat.  Stir in noodles, peanuts and chopped cilantro.  Toss well to combine.  Transfer to large serving bowl and keep warm.
  3. Combine all Spicy Sauce ingredients in small serving bowl; whisk well.  Place lettuce leaves on serving platter.  To serve, spoon 2 tablespoons chicken mixture over or on top of each lettuce leaf; drizzle with one teaspoon sauce. 

From the Cooking School at the Ocean Reef Club, Miami, Fla.


Nutritional Info *per serving

  • Calories 430
  • Glycemic Load 1.91
  • Fat 20g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 9g
  • Cholesterol 100mg
  • Sodium 2460mg
  • Potassium 1080mg
  • Carbohydrate 37g
  • Fiber 4g
  • Sugars 11g
  • Protein 26g
  • Trans Fat 0g
  • Vitamin A 60%
  • Vitamin C 30%
  • Calcium 6%
  • Iron 20%