San Choy Bow or Asian Chicken Lettuce Wraps are a delicious and easy meal to make, and a great low carb dinner meal! It’s a budget friendly meal, leaving your family asking for more.
In Australia, we call this recipe San Choy Bow, or sometimes spelled San Choi Bao. Our proximity to Asia and multicultural country seems to embrace traditional ethnic names of food. In America, this recipe is more commonly known as Asian Chicken Lettuce Wraps or Chinese Lettuce Cups.
Here it’s commonly made with Oyster Sauce as a flavour base, however in North America, Hoisin Sauce seems to be the common flavour ingredient. Just use whatever sauce you have in the fridge! I prefer the flavour of Oyster Sauce over Hoisin, but it’s a matter of preference. For an extra kick, I drizzle Sweet Thai Chili Sauce over the meat before eating, or you can add whatever sauce you like.
It can be hard separating the lettuce individually, especially the closer you get to the centre of the iceberg lettuce. If I get frustrated or rip too many, I sometimes chop the lettuce into salad size pieces and top with the meat, like a nacho salad. I just tell the family that I planned dinner this way on purpose.
San Choy Bow or Asian Chicken Lettuce Wraps are so easy to make, did I mention easy? You’ll be a healthy hero making this delicious Chinese meal. Who needs take out? Bon Appetit! Приятного аппетита!
San Choy Bow - Asian Chicken Lettuce Wraps
- 1 head iceberg lettuce
- 500 g/1lb ground chicken mince
- 2 tablespoons vegetable oil
- 3 cloves of garlic
- ½ onion diced
- 1 tablespoon fresh ginger grated
- 1 cup chopped mushrooms
- 1 can water chestnuts drained and diced
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 chili pepper sliced (optional)
- handful fresh cilantro
Heat oil in a frying pan and saute the ground chicken until browned, around 5 minutes.
Stir in garlic, onion, ginger and mushrooms and optional chili pepper and stir fry together for about 2 minutes.
Add the diced water chestnuts, rice wine vinegar, sesame oil, soy sauce and oyster sauce and mix together, cooking for about 2 more minutes. Garnish with fresh chopped cilantro and spoon into the middle of a single lettuce leaf. Enjoy.