Asian Lettuce Wrap Bowls

Marinated chicken, a bold veggie-packed filling, and a trio of homemade sauces make this a build-your-own bowl experience bursting with flavor.

Yields: 4-6 wraps
Prep Time: 20 minutes
Cook Time: 25 minutes
Special Equipment: large Skillet

Ingredients

• 2 large boneless, skinless chicken breasts, trimmed

• ¼ cup soy sauce

• 1 tablespoon sesame oil

• 1 tablespoon pineapple juice (or rice vinegar)

• 1 teaspoon garlic paste

• 1 tablespoon Suckle Busters SPG (or 1 teaspoon each salt, pepper, garlic powder)

  Filling:

• 3 tablespoons vegetable oil (divided)

• 3 tablespoons sesame oil (divided)

• 1 medium sweet yellow onion, finely chopped

• 8 oz baby bella mushrooms, sliced and chopped

• 2 tablespoons garlic paste

• 2 tablespoons ginger paste

• 1 cup chopped celery

• 1 small red bell pepper, finely diced

• 1 (8 oz) can water chestnuts, drained and diced

• ¼ cup soy sauce

• ½ cup hoisin sauce

• 2 teaspoons chili garlic sauce

  Peanut Coconut Milk Sauce:

• ½ cup full-fat coconut milk

• ¼ cup creamy peanut butter

• 1 tablespoon soy sauce

• 1½ teaspoons brown sugar or honey

• 1½ teaspoons rice vinegar or lime juice

• 1½ teaspoons garlic paste

• 1½ teaspoons ginger paste

• 1–2 teaspoons chili garlic sauce (adjust for heat)

  Optional: ½ teaspoon fish sauce

  Optional: 1–2 tablespoons warm water (to thin, if needed)

  Tangy and Spicy Sauce:

• 1 tablespoon Chinese hot mustard

• 1 tablespoon soy sauce

• 1 tablespoon chili garlic sauce

• 1 teaspoon rice vinegar

  Sweet and Salty Sauce:

• ¼ cup sweet chili sauce

• 2 teaspoons soy sauce

• 1 teaspoon garlic paste Optional Bowl Base:

  Jasmine or long-grain rice

  Garlic fried rice

  Coconut-lime rice

  Riced cauliflower

  Shredded lettuce or chopped greens Optional Toppings:

  Pickled red onions or carrots

  Sliced jalapeños or Thai chilies

  Crushed peanuts or cashews

  Fresh herbs (mint, Thai basil, etc.)

  Lime wedges

  Toasted sesame seeds

  Crispy shallots or garlic

  Chili crisp

Directions

1. Marinate the Chicken: In a bowl, combine chicken breasts with soy sauce, sesame oil, pineapple juice (or rice vinegar), garlic paste, ginger paste, and seasoning blend. Cover and marinate for at least 30 minutes, or overnight for best flavor.

2. Sear the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the marinated chicken until browned and cooked through. Remove, dice finely, and set aside.

3. Cook the Filling: In the same skillet, heat remaining oils. Add onion and mushrooms and sauté for 5 minutes. Stir in garlic and ginger paste, cooking for an additional 2 minutes. Add celery, bell pepper, and water chestnuts. Cook for 3–5 minutes more.

4. Combine and Simmer: Return diced chicken to the skillet. Add soy sauce, hoisin sauce, and chili garlic sauce. Stir well and let simmer on medium-high for 10 minutes until saucy and combined.

5. Make the Peanut Coconut Milk Sauce: In a small saucepan, combine all ingredients and simmer over low heat, whisking until smooth and creamy (about 5–7 minutes). Add water to thin if needed.

6. Make the Tangy & Spicy Sauce: Stir together all ingredients in a small bowl until smooth.

7. Make the Sweet & Salty Sauce: Combine ingredients in a bowl and mix until blended.

8. Assemble the Bowls: Spoon filling over your choice of base (rice, lettuce, etc.). Top with your favorite garnishes and desired sauce(s).