Want a healthy weeknight recipe that’s as packed with vibrant Asian flavors as it is a ton of textures? Stir-Fried Chicken in Lettuce Cups is a total family friendly mealtime find. I’ve been making them for years and am excited to re-share them with you. When you feel like you’ve been consuming too many carbs, this is a great choice that’s still satisfying.

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It’s been in our dinner rotation so long that I realized the images needed a facelift here on the website, so I made them for friday night din din and took all new photos to tempt your tummy.

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I also love to eat the Stir-Fried Chicken filling straight out of the bowl with a little brown rice on the side, which makes for a simple leftover lunch as well.
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To me, so much of the art of getting kids to eat is incorporating as much fun as possible, so that they will be more open to eating foods that normally might be outside of their comfort zone.
Stir Fried Chicken in Lettuce Cups from weelicious.comPin
My kids love eating with their hands, so I try to devise lots of new spins on recipes for things they can hold easily in their little mitts. Burritos, burgers, muffins and even these Stir-Fried Chicken in Lettuce Cups always go over well.
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Salad may be a tough sell for some little ones, but these lettuce cups are kid friendly and a whole new way for them of looking at leafy greens. They’re crunchy, and in combination with the stir-fried chicken with herbs and a slightly sweet sauce it’s really something special.
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Plus, kids can only eat Stir-Fried Chicken in Lettuce Cups with their hands. How much fun is that?


Stir-Fried Chicken in Lettuce Cups

These lettuce cups are crunchy and fresh. In combination with the stir-fried chicken with herbs and a slightly sweet sauce it's really something special.
5 from 1 vote
Servings: 4
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1/4 cup low sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons cilantro, chopped
  • 1 tablespoons oil
  • 1 small onion, diced
  • 1 bell pepper, any color, chopped
  • 1 garlic clove, minced
  • 1 teaspoon ginger, minced
  • 1 pound ground chicken or turkey
  • 1/4 teaspoon kosher salt
  • 8 bibb or iceberg lettuce cups


  • Combine soy sauce, honey, and cilantro in a bowl and set aside.
  • Using a large saute pan, cook the onion in 1 tbsp of oil over medium heat for 2 minutes.
  • Add the bell pepper and cook an additional 2 minutes.
  • Add the garlic and ginger and cook for 1 minute then add the chicken or turkey to the pan and saute for an additional 7 minutes or until cooked through.
  • Stir in the soy sauce mixture, salt and cook for 2 minute or until juices evaporate.
  • Serve in lettuce cups (to eat then just roll the lettuce around the stir fried chicken and eat them like a burrito).



Calories: 240kcal | Carbohydrates: 8g | Protein: 24g | Fat: 12g | Cholesterol: 80mg | Sodium: 750mg | Fiber: 1g | Sugar: 2g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. This recipe is not gluten free if using the low sodium soy sauce. I used Kikkoman’s Gluten Free Soy Sauce and it was wonderful!

  2. […] Stir-Fried Chicken in Lettuce Cups + jasmine rice with […]

  3. are those nutrition facts accurate? With the honey onions and bell peppers 2g of sugar seems unlikely.

  4. […] Stir-Fried Chicken in Lettuce Cups – I’m cooking for our small group Wednesday, so hopefully they’ll eat these up! […]

  5. Hi Elin, The recipe lists soy sauce, tamari, or liquid aminos all as options. Bragg’s liquid amines and coconut amines are both gluten free options!

  6. Your stir-fried chicken sounds delightful, however, to list it as gluten free concerns me. Soy sauce, a very popular brand, has wheat in it and , in fact, is the 2nd ingredient listed. I would be very interested in knowing the brand you use that doesn’t have any wheat (gluten). The side effects of eating a small amount of wheat can be very debilitating.

  7. Delicious as is! Cilantro and honey are the perfect touch. Thank you for all of your recipes, I’ve had great success with them. Everyone from my 12 mo old, 3 yr old, my hubby and myself love this dish. I have to double it now that our 12 mo old has made his presence known at the dinner table.
    Many thanks for all you have contributed.

  8. You could serve it with rice! It’s already got meat and veggies all mixed together, but if you’re looking for something more maybe serve it alongside stir fried veggies and with rice or noodles!

  9. This looks great and will definitely try with my family. Quick question, though. Did you serve anything else with the lettuce cups for the adults or big kids.? This would be more than enough for my son and me, but my meat-n-potato hubby would probably want something on the side. Suggestions?

  10. Answered my own question… froze the left overs in a freezer bag, then sautéed to re-heat and it was great. 🙂

  11. Hi Catherine! I made this the other night and my whole family LOVED it…especially my husband and even my 13 month old who would prefer to be on an all liquid diet. He was gobbling it up! So, I am wondering if there is any way that I could make this to freeze (minus the lettuce of course)? Do you think that would ever work or would it be a total disaster? Thanks!

  12. Hi! This looks great! Two questions, what kind of ginger did you use, fresh? And what would you use instead of honey, I wanted to give to my 11 month old too? Thanks!

  13. I made this last night for dinner and it was amazing. I made some oriental noodles to go along side. One of my favorite meals now. My daughter and husband loved it too. And SO EASY!!!

  14. My 4yo turned her nose up at this meal but then tried a few bites and said, “Mom, this really good!”

  15. I knew I would find a good recipe here when I needed to cook hot lunch for 25 kids at my daughter’s school – in 1 hour!!!
    This recipe was great. i didn’t have time for all the mincing and chopping, so i threw everything into the cuisinart, onions, ginger, garlic, cilantro, peppers… then I let the mixture bubble on the stove for about 5 minutes before adding the ground chicken. Served it with big heads of butter lettuce on each table, which the kids loved ripping into, and a side of soba noodles.
    It was delicious, fun, easy, fast and the most of the kids asked for more!
    Thank you for the great recipe.

  16. I finally made these last night and they were a huge hit. Even my husband was shocked at how great they tasted. It was such an easy recipe. It’s amazing how much flavor you can get out of just a few good ingredients. I’ve seen other lettuce wrap recipes that require so many different things. But this one was simple and so tasty. Thanks again!

  17. OMG! All three of my kids (1, 2.5, and 6 yr old) are eating this right now! That NEVER happens – I usually have to make at least 2 different meals. We’re vegetarians, so I made this with Quorn Naked Cutlets instead of chicken/turkey – delicious! Thanks!!

  18. This recipe is simple and so yummy. I decided to use chopped chicken breast (a bit more challenging when it is not cooked). I substituted the peppers with diced water chestnuts, it gave it a nice crunch. I also soaked my lettuce in ice water before serving to make it a bit more crisp. Ultimately it was great! Thanks for sharing.

  19. I made these for supper tonight, and they were absolutely delicious! I couldn’t convince my husband to try ground chicken (and he didn’t want turkey) so I used shredded chicken instead. I think we shoveled them down in about five minutes! They will definitely be going into our rotation!

  20. What a great idea! My boy won’t eat lettuce, but the chicken mix will be great with some brown rice too. Your recipes continue to impress…keep them coming! thanks.

  21. Looks very delicious! I never had this with chicken before, so i’m tempted to try it now!

  22. Other veggies would work too, but keep in mind that mushrooms and zucchini retain a lot of water, so your cooking time would be different. I would cook the zucchini and mushroom first, set aside then toss them in at the end.

  23. These look great. It looks there are diced red peppers in the mixture in the picture but no mention in the recipe. At what point would you add the peppers? Would other veg work too? I was thinking about zucchini or mushrooms.

  24. Yey! Like lettuce wraps! This is awesome!!! Maybe adding some water chestnuts and replace white onion with green onions, yum!

  25. This looks absolutely delicious!!! I have one little guy who is very texture sensitive though and ground meat of any kind is something he just can’t handle. Could I do this with chicken breasts and just dice the chicken finely? I would LOVE to try this out!

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