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Chicken Moo Shu Lettuce Wraps

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Dish, Salad
Servings: 2 people (depending on how hungry you are!)
Author: Bri @ monday sunday kitchen


  • 2 medium boneless chicken breasts sliced into bite sized pieces --small 1/4 inch cubes
  • 3 tbsp tamari (use soya sauce as a substitute)
  • 1 tbsp hoisin sauce
  • 2 tbsp sesame oil
  • 1 tbsp water
  • 1/2 tsp rice wine vinegar
  • 2 large garlic cloves finely minced
  • 1 inch fresh gingeroot finely minced ~ 1 tbsp
  • 1 large carrot finely grated or chopped ~ 1 cup
  • 1/2 cup red purple cabbage finely grated or chopped
  • 2 green onions (washed, trimmed and finely sliced ~ 1/4 cup)
  • 1/4 cup raw peanuts roughly chopped or crushed
  • 1 tbsp black sesame seeds I like to use a combo of white and black sesame seeds
  • 1 head of boston lettuce (leaves washed and patted dry)


  • Prepare chicken breasts—cut into small bite size pieces (roughly 1/4 inch cubes). Set aside.
  • In a small mixing bowl (large enough for the chicken) combine tamari, hoisin, sesame oil, vinegar, water, garlic and ginger.
  • Add in diced chicken—stir to coat. Set aside.
  • Using a small food processor (or a grater) pulse carrot into small pieces.
  • Repeat with the cabbage.
  • Prepare garnishes (green onions, peanuts, sesame seeds) and set aside.
  • In a large stove-top pan, sauté the marinated chicken over medium high heat, stirring frequently for roughly 5 minutes.
  • Stir in carrots and cabbage and cook for another 3-5 minutes, until chicken is fully cooked.
  • Spoon chicken onto boston lettuce leaves and garnish with sesame seeds, peanuts and green onions. Enjoy!