2 tablespoons Vegetable Oil
¼ cup Green Onions, Chopped to ¼” Pieces
2 Garlic Cloves, Minced
2 cups Mushrooms (White), Coarsely Chopped
1 pound Boneless, Skinless Chicken Breast, Chopped to ¼” Pieces
1 cup Water Chestnuts, Whole, Then Chopped to ¼” Pieces
1/3 cup Teriyaki Sauce
3 tablespoons Brown Sugar
2 teaspoons Rice Wine Vinegar
¼ teaspoon Liquid Hickory or Mesquite Smoke
1 tablespoon Hoisin Sauce
1 teaspoon Sesame Oil
1 tablespoon Cornstarch
2 tablespoons Cold Water
12 Lettuce Cups (From Your Choice of Lettuce). Keep chilled.
1 cup Carrot, Finely Julienned or Shredded
1 cup Granulated Roasted Peanuts Chopped (Optional)
2 cups Thai Peanut Sauce (See Recipe on Cattleman’s Website)
Step 1
In a hot wok or non-stick fry pan, add the vegetable oil, then sauté green onion, garlic and mushrooms until tender and the mushrooms have lost their juices.
Step 2
Add the chopped chicken and water chestnuts. Sauté for 3 to 5 minutes to fully cook while lightly browning the chicken pieces.
Step 3
Add the teriyaki sauce, sugar, rice wine vinegar, liquid smoke, hoisin sauce and the sesame oil.
Step 4
Bring to a simmer then mix together the cornstarch and cold water and add while stirring to thicken.
Step 5
Portion ¼ cup of the warm lettuce wrap mixture in a single lettuce leaf “cup” and top with a tablespoon of the shredded carrot and a tablespoon (or 2) of the Thai peanut sauce.
Step 6
Adding additional chopped roasted peanuts or a sprig of fresh cilantro is optional.
Step 7
Step 8
Step 9
Step 10
Step 11
Step 12
Step 13
Step 14
Step 15
Step 16
Step 17
Step 18
Step 19
Step 20
Step 1
In a hot wok or non-stick fry pan, add the vegetable oil, then sauté green onion, garlic and mushrooms until tender and the mushrooms have lost their juices.
Step 2
Add the chopped chicken and water chestnuts. Sauté for 3 to 5 minutes to fully cook while lightly browning the chicken pieces.
Step 3
Add the teriyaki sauce, sugar, rice wine vinegar, liquid smoke, hoisin sauce and the sesame oil.
Step 4
Bring to a simmer then mix together the cornstarch and cold water and add while stirring to thicken.
Step 5
Portion ¼ cup of the warm lettuce wrap mixture in a single lettuce leaf “cup” and top with a tablespoon of the shredded carrot and a tablespoon (or 2) of the Thai peanut sauce.
Step 6
Adding additional chopped roasted peanuts or a sprig of fresh cilantro is optional.
Step 7
Step 8
Step 9
Step 10
Step 11
Step 12
Step 13
Step 14
Step 15
Step 16
Step 17
Step 18
Step 19
Step 20
A popular item in many Asian restaurant hot-spots this dish is becoming a main stream feature in non-Asian restaurants as so many people are discovering how very nutritious and delicious they are.
Your choice of lettuces for your wraps include: Boston, Iceberg or the outer leaves of Romaine.
The sauce for this recipe can be found here on the Cattleman’s website. Serve it chilled. You can thin it with a bit of cold water to your preferred thickness.
Apr 1, 2026
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