Chicken Lettuce Cups

Courtesy of: San-J
No votes yet
Servings: 4 as entrée, 6 as appetizer
Total Time:


Created by Carol Kicinski of Simply Gluten Free. This Gluten Free recipe incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.


  • 1 Tablespoon cooking oil
  • 2 teaspoons minced garlic (2 – 3 cloves)
  • 1 teaspoon fresh ginger, finely grated
  • 4 scallions finely sliced on the diagonal – use divided
  • 1 pound ground chicken
  • 1 cup grated carrot (2 – 3 carrots)
  • 1 8-ounce can whole water chestnuts cut into ¼ inch dice
  • 6 Tablespoons San-J Asian BBQ Sauce plus more for serving
  • 1 large head Boston Bibb lettuce - leaves separated, washed and dried

Optional Garnish:

  • 1 skein (2 ounces) mung bean vermicelli
  • Cooking oil
  • Kosher or fine sea salt


  1. Heat a large skillet or wok over high heat.
  2. Add the 1 tablespoon cooking oil, heat for a minute then add the garlic, ginger and 2 sliced scallions.
  3. Cook for 30 seconds or until very fragrant, stirring constantly.
  4. Add the chicken and cook through, stirring frequently, about 8 minutes.
  5. Add the remaining 2 scallions, the carrots and the diced water chestnuts.
  6. Cook for 1 minute, stirring constantly.
  7. Add 6 tablespoons San-J Asian BBQ Sauce, stirring until heated through – about 30 seconds.

Optional Garnish

  1. To make the garnish, place paper towels on a dinner plate.
  2. Using your hands, gently pull the mung bean vermicelli noodles apart into smaller portions.
  3. Heat 2 inches of oil in a small saucepan or wok (the smaller the pan, the less oil you will need) to 375°F (rippling but not smoking).
  4. Fry one small handful of noodle at a time until they puff up – 5 – 10 seconds.
  5. Remove from oil with tongs or a strainer – place on the prepared plate and sprinkle with a little salt.