Mu Shu Chicken Lettuce Boats

Caroline Shannon-Karasik

Mu Shu Chicken

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Makes 4 servings

1⁄4 cup hoisin sauce (available in the ethnic foods section of the grocery store)

2 Tablespoons low-sodium soy sauce

2 Tablespoons toasted sesame oil

2 Tablespoons minced fresh ginger

sea salt and pepper to taste

1 1⁄2 pounds fresh organic chicken, sliced

2 Tablespoons extra virgin olive oil

1⁄2 cup diced yellow onion

2 garlic cloves, minced

1 cup shredded green cabbage

3⁄4 cup shredded carrots

1⁄2 cup chopped mushrooms

1∕3 cup canned water chestnuts, drained

8 Boston lettuce leaves

chopped green onions, as desired

Asian cuisine is popular with kids—and these lettuce boats are a fun, healthy dinner option for the whole family to enjoy.


1. Combine hoisin sauce, soy sauce, sesame oil, ginger, salt, and pepper in a medium bowl. Add chicken, tossing to coat. Set aside.

2. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéeing for 2 to 3 minutes. Add chicken mixture, sautéeing 5 to 6 minutes and stirring occasionally.

3. Stir in cabbage, carrots, mushrooms, and water chestnuts. Continue cooking an additional 3 to 4 minutes, until chicken is cooked thoroughly. Divide evenly among lettuce wraps. Top with green onions, as desired.

Per Serving:

Calories: 448

Carbohydrates: 15 g

Fat: 20 g

Protein: 52 g

Fiber: 2 g

Active Time: 15 minutes

Total Time: 30 minutes