Chicken in Lettuce is a popular Asian dish, served in Chinese, Thai and other regional cuisines. These simply wrapped parcels are full of flavor and easy to prepare.

Oriental-Style Chicken in Lettuce
Prep time
Cook time
Total time
Recipe type: Appetizer, Main
Serves: 4
  • 2 chicken breasts
  • 1 Tablespoon vegetable oil
  • 1 small onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 red chili, deseeded and finely chopped
  • 3 ounces water chestnuts, chopped
  • 3 Tablespoons Ketjap Manis Soy Sauce
  • juice 1/2 lime
  • 2 limes, quartered
  • 6 ounces Ketjap Manis Soy Sauce
  • 1 red chili, deseeded and coarsely chopped
  • 4 scallions, finely sliced
  • 2 heads Boston or Bibb lettuce
  1. Preheat the oven to 375 degrees F. Roast the chicken breasts for 20 minutes. Leave to cool, then shred into bite-sized pieces.
  2. Heat the oil in a small frying pan and cook the onion and garlic for 2 minutes, until the onion begins to turn golden. Add the chili and cook for a further few minutes. Add the water chestnuts, soy sauce and lime juice, and warm through for another minute. Remove from the heat.
  3. Put the shredded chicken and scallions into a bowl. Add the onion and water chestnut mixture then gently stir through.
  4. Separate 12 lettuce leaves and divide among 4 plates. Fill with the chicken mixture and serve immediately, garnished with lime wedges.
  5. For the garnish, in a small bowl, pour the Ketjap Manis, top with red chili and serve for dipping. Place two lime wedges on each plate.

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