Cambodian Chicken Lettuce Wraps Recipe

Overhead view of Cambodian chicken lettuce wraps with ground chicken, vegetables, and cilantro in crisp lettuce cups. — Fresh Cambodian chicken lettuce wraps ready to serve.

5.0 from 1 vote

These Cambodian chicken lettuce wraps turn a quick stir-fry into a fresh, hands-on meal. The filling combines ground chicken, mushrooms, water chestnuts, and crisp vegetables with a savory hoisin-soy sauce.

The lettuce leaves act as edible cups, so you get a cool crunch with every bite of warm, garlicky chicken. It is a practical dish for a weeknight dinner or a light appetizer, and most of the work is chopping before the wok gets hot.

What You Need

The main ingredients are ground chicken, mushrooms, water chestnuts, bell pepper or carrot, celery, onion, and garlic. Lettuce leaves hold everything together. The sauce is a simple mix of hoisin sauce, soy sauce, vinegar, chili sauce, and optional sesame oil. If you enjoy ground meat stir-fries, you might also like our Cambodia stir fry pork with holy basil.

Equipment

Wok: To stir-fry the garlic, vegetables, and chicken over high heat.
Chef’s knife: To dice the chicken, mushrooms, water chestnuts, bell pepper, celery, and onion.
Cutting board: To safely prepare all the ingredients before cooking.
Measuring cups: To measure the diced vegetables.
Measuring spoons: To measure the vinegar, chili sauce, hoisin sauce, soy sauce, and sesame oil.
Small bowl: To mix the stir-fry sauce and set it aside.
Wooden spoon or spatula: To stir the filling as it cooks.
Serving spoon: To spoon the chicken mixture into the lettuce leaves.

How to Make Cambodian Chicken Lettuce Wraps

Step 1: Prepare the sauce and ingredients

In a small bowl, mix 1 teaspoon white vinegar or rice vinegar, 1 teaspoon chili sauce, 3 teaspoons hoisin sauce, 2 teaspoons soy sauce, and 1 teaspoon sesame oil if using. Set the sauce aside. Dice the mushroom, water chestnut, bell pepper or carrot, celery, and onion. Mince the garlic and slice the green onions. Separate the lettuce leaves and wash them gently; the FDA has tips for cleaning fresh produce safely.

Step 2: Stir-fry the vegetables

Heat 1 tablespoon of oil in a wok over medium-high heat. Add the minced garlic and sauté until it turns light brown and smells fragrant. Add the mushroom, water chestnut, bell pepper or carrot, celery, and onion. Stir-fry until the vegetables are tender. Remove them from the wok and set aside.

Step 3: Cook the chicken

Add another 1 tablespoon of oil to the wok. Add the ground chicken and stir-fry until it is cooked through and no longer pink. Ground poultry should reach a safe internal temperature of 165°F (74°C); the USDA ground poultry safety guidance explains how to check it.

Step 4: Combine and finish

Return the cooked vegetables to the wok. Pour in the prepared sauce and stir well until everything is hot and coated. Add the sliced green onions and mix them through. Turn off the heat.

Step 5: Serve in lettuce cups

Spoon the chicken mixture into the lettuce leaves. Garnish with fresh cilantro. If the lettuce leaves are small, use two leaves together to make a stronger cup. For another quick stir-fry idea, try this shrimp and tiny green eggplant recipe.

Cooking Tips

Dice the chicken into small pieces, as the supplied recipe suggests, so it cooks quickly and sits neatly in the lettuce.
Cut around the core of the lettuce to separate whole leaves without tearing them.
Have all the ingredients chopped and the sauce mixed before you turn on the wok. The cooking goes fast once the garlic hits the oil.
For more quick wok ideas, browse our Cambodian stir-fry recipes.
If you want a warm chicken dish alongside, our Cambodian chicken with preserved lemon soup is a comforting option.

How to Serve

Serve the wraps right after cooking so the lettuce stays crisp. Put the filling in a bowl and the lettuce leaves on a plate, then let everyone fill their own cups. Extra chili sauce or hoisin sauce can go on the side. These wraps work as an appetizer, or you can add steamed rice for a larger meal.

Recipe Notes

The supplied recipe allows ground pork instead of ground chicken. Use the same amount and cook it until it is no longer pink. The sauce can be mixed ahead of time and kept in the refrigerator until you are ready to cook.

Frequently Asked Questions

Can I use ground pork instead of chicken?

Yes. The recipe works with either ground chicken or ground pork. Cook the pork until it is fully cooked and no longer pink.

How should I store leftovers?

Keep the cooked filling and the lettuce leaves in separate containers. Store the filling in the refrigerator for up to 2 days. Lettuce is best used fresh.

Is this recipe gluten-free?

Not confirmed. Hoisin sauce and soy sauce can contain gluten. Check the labels on the brands you use and choose gluten-free versions if needed.

Final Thoughts

These Cambodian chicken lettuce wraps are a good reminder that a simple stir-fry can feel light and fresh when you serve it in lettuce. The filling is savory and garlicky, while the lettuce adds a clean crunch. Cook the chicken through, keep the vegetables tender but not soft, and serve everything right away.

Cambodian Chicken Lettuce Wraps Recipe

5.0 from 1 vote

Course: AppetizersCuisine: CambodianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

734

kcal

Total time

minutes

These Cambodian chicken lettuce wraps are a fresh, hands-on dish. The filling is cooked quickly in a wok with garlic, vegetables, and a hoisin-soy sauce, then spooned into lettuce cups.

Ingredients

1 lb (450 g) ground chicken or pork
¼ cup diced mushroom
¼ cup diced water chestnut
¼ cup diced bell pepper or carrot
¼ cup diced celery
¼ cup chopped onion
2 cloves garlic, minced
2 green onions, thinly sliced
Cilantro, for garnish
1 head lettuce, leaves separated
For the sauce:
1 tsp white vinegar or rice vinegar
1 tsp chili sauce
3 tsp hoisin sauce
2 tsp soy sauce
1 tsp sesame oil (optional)

Directions

Mix the vinegar, chili sauce, hoisin sauce, soy sauce, and sesame oil in a small bowl. Set aside.
Heat 1 tablespoon oil in a wok over medium-high heat. Add the garlic and sauté until lightly browned.
Add the mushroom, water chestnut, bell pepper or carrot, celery, and onion. Stir-fry until tender. Remove and set aside.
Add another 1 tablespoon oil to the wok. Add the ground chicken and stir-fry until cooked through and no longer pink. Return the vegetables to the wok.
Pour in the sauce and stir well until everything is heated through. Add the green onions and mix. Turn off the heat.
Spoon the chicken mixture into lettuce leaves. Garnish with cilantro.