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Thai Society's lettuce wraps

Recipe by:Chef/Owner Kay Eksupapan
Thai Society, Encinitas


  • 2 tsp. canola oil
    2 cloves garlic, finely chopped
    1/4 cup finely chopped water chestnuts
    1/4 cup diced shiitake mushrooms
    8 oz. skinless, boneless chicken thighs, ground
    1 tbsp. hoisin sauce
    1/2 tsp. oyster sauce
    1/2 tsp. sugar
    Freshly ground white pepper, to taste
    6 butter lettuce leaves, rinsed
    2 tbsp. diced scallions
  • Spicy hoisin dipping sauce
    4 tbsp. hoisin sauce
    1/2 tsp. chili sauce (Sriracha is fine too)
    1 tbsp. warm water


Heat canola oil in a large nonstick skillet over medium heat. Add garlic and cook until golden, about 10 seconds. Add water chestnuts and mushrooms and sauté for a minute or two. Add chicken and stir-fry until browned, breaking up chicken as it cooks, about 4 to 5 minutes. Slowly stir in hoisin and oyster sauces. Add sugar and white pepper and stir until everything is well incorporated.

Meanwhile, prepare spicy hoisin dipping sauce by stirring ingredients together in a small bowl.

To serve, spoon about 1/4 cup chicken into each lettuce leaf. Garnish with scallions and a spoon a little dipping sauce onto each one.

Serves 6

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