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Garlic Chicken Lettuce Wraps

This sounds like a complicated recipe but it's really easy and it's just a matter of already having the ingredients ready and well worth the effort. The chicken refrigerates well if there are leftovers ;-)



  • 3 Tbsp. soy sauce, plus 1 Tbsp.
  • 4 tsp. cornstarch, plus 1 tsp.
  • 3 tsp. minced garlic, plus 1 tsp.
  • 3/4 tsp. sugar
  • 1-1/2 pounds boneless skinless chicken thighs, cut in to bite size pieces
  • 1/3 cup water
  • 1 Tbsp. vegetable oil, plus 1 Tbsp.
  • 1/2 cup chopped green onions
  • 1/4 cup chopped almonds, if desired
  • 1 head butter lettuce, leaves separated


Combine 3 Tbsp. of the soy sauce, 4 tsp.of the cornstarch, 3 teaspoons of the garlic and sugar in a large bowl. Stir in the chicken and let stand 15 minutes.

Combine remaining cornstarch and soy sauce with water in a small bowl.

After the 15 minutes, heat 1 Tbsp. of the oil in the wok or large skillet. Add chicken and stir-fry about 4 minutes. Remove chicken and set aside. Heat the remaining oil in same wok or skillet. Add remaining garlic and stir-fry for 1 minute.


Add green onions and stir-fry 1 minute longer. Add cornstarch/soy sauce mixture and the chicken. Cook while stirring until mixture boils and thickens. Remove from heat and stir in the almonds.

Fill each lettuce leaf with about 1/4 cup chicken mixture. Wrap lettuce around the mixture. Eat sandwich style ;-)

By Ann from Richland, WA

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