Classic Chicken Lettuce Wrap


  • 1 large skinless and boneless chicken breast, diced
  • 1 heaping cup mini pepper or bell pepper mix, diced
  • 1 cup mushrooms, any kind, diced
  • 1/2 teaspoon corn starch
  • 1/4 teaspoon brown sugar
  • 1 tablespoon vegetable oil
  • sea salt and ground black pepper, to taste
  • iceberg lettuce leaves

For the drizzling sauce:

  • 1 teaspoon hot mustard
  • 2 teaspoons hot water
  • 1 teaspoon red chili paste
  • 1/2 teaspoon less sodium soy sauce


  1. Place diced chicken breast in a medium bowl. Add cornstarch, brown sugar, 1/4 tsp sea salt and 1/4 tsp ground black pepper. Toss well, wrap with plastic wrap and place it back in the fridge until you’re ready to cook.
  2. While the chicken is marinating, chop the peppers and mushrooms.
  3. Next, prepare the sauce. In a small bowl, dissolve hot mustard in hot water. Add soy sauce and red chili paste. Stir until even and creamy.
  4. In a large nonstick pan, heat up oil over high heat. Add chicken and toss for 3-4 minutes or until the chicken is cooked through.
  5. Remove chicken from the pan and set aside.
  6. Place mushrooms and sweet mini peppers in the same pan. Saute for 1 minute with the remaining oil.
  7. Now add the chicken back. Sprinkle a small pinch of salt and pepper to taste.
  8. Turn off the heat and toss everything in the pan quickly.
  9. Dish out the chicken filling. When serving, place a scoop of the filling on one lettuce wrap leaf; drizzle a few drops of sauce; wrap it up and enjoy!

Web Analytics