Chicken and Mango Lettuce Wraps

  • Yield: 4 servings


2tablespoons soy sauce (lite soy sauce can be substituted)
2tablespoons seasoned rice vinegar
2tablespoons mirin
1tablespoon grated fresh ginger
2teaspoons minced fresh garlic
2teaspoons minced fresh lemongrass
3teaspoons Sriracha sauce
1teaspoon peanut oil
1tablespoon sesame oil
1pound ground chicken
1large fresh ripe mango, pitted, peeled and diced, divided
3/4cup diced red pepper, divided
1/2cup sliced green onion, divided
3tablespoons chopped fresh mint
2tablespoons chopped fresh cilantro
2tablespoons chopped fresh Thai basil
16-- fresh Bibb lettuce or iceberg lettuce leaves, uniform shape
3/4cup chopped cashews


  1. In a small bowl, mix together soy sauce, vinegar, mirin, ginger, garlic, lemongrass and Sriracha. Set aside.
  2. Heat peanut and sesame oils in a medium skillet over medium heat and add chicken. Cook chicken, stirring frequently and breaking into small pieces, for 5 to 6 minutes until no longer pink.
  3. Stir in reserved soy sauce mixture and half the amount each of the mango, red pepper and green onion. Cook chicken mixture for 5 minutes or until sauce is slightly thickened.
  4. Stir in remaining mango, red pepper and green onion, and the mint, cilantro and basil.
  5. To serve, evenly spoon chicken mixture into lettuce leaves, sprinkle each portion evenly with cashews and serve immediately.