Chinese Style Chicken Lettuce Wraps  

There is always a lot of head scratching that takes place before I decide which dish I’m going to cook on LIVE TV. As a regular chef on Steph’s Packed Lunch my cooking slot is only 6 minutes long, which isn’t very long when you’ve got 8 camera’s focused on you and you’re having a conversation with Steph and her other guests. So my Chicken Lettuce Wraps were the perfect dish to cook as everything happens in one wok.  
Preparation is the key to success in any Chinese kitchen, ensure you gather all of your ingredients and have everything chopped ready for the wok before you begin to cook. 
Once your dish is cooked, you can either portion into your lettuce or simply transfer the filling to a serving bowl.
Don’t forget to add your crushed cashew nuts at the end to give the wraps a little bit of crunch and creaminess. 

Chinese Style Chicken Lettuce Wraps (Yuk Sung)

Yuk Sung has been a favourite in Chinese restaurants and takeaways for many years. In this version, the juicy chicken, soft onion and rich aromatic Cantonese sauce is served in the classic ice-cold iceberg lettuce leaf and topped with creamy cashew nuts. Drooooool! 
Servings 2
Prep Time 10 minutes
Cook Time 10 minutes


  • 1 tsp. Sesame oil 2 Syns
  • 2 Garlic cloves minced
  • 1 tbsp. of fresh Ginger minced
  • 3 Spring onions finely sliced
  • 1 ½ tbsp. Dark soy sauce
  • 3 tbsp. Oyster Sauce or Vegetarian: Mushroom Stir Fry Sauce
  • 1 tbsp. Rice wine 1 Syn
  • Spray Oil
  • 1 Iceberg lettuce
  • 300 g Chicken Breast Vegetarian: use Cauliflower
  • 220 g can of Water chestnuts chopped into very small pieces
  • 1 Large carrot chopped into a small dice
  • 2 Celery sticks cut into a small dice
  • 1 Medium white onion chopped into a small dice
  • 2 tsp. Sugar 2 Syns
  • 25 g Roasted Cashew Nuts roughly crushed – Optional (7 Syns)


  • Chop your chicken breast into a half cm dice.
  • or (Vegetarian: Cut the hard core and stalk from the cauliflower and separate into thumb nail size florets)
  • In a small bowl mix the soy sauce, oyster or mushroom stir fry sauce, rice wine and sugar.
  • Gently heat oil in a wok, add the garlic, ginger and spring onions and fry until aromatic.
  • Add the chicken or cauliflower, onion, carrot, celery and water chestnuts and cook for 3 to 5 minutes or until tender and browned.
  • Add the soy sauce mixture and stir in well, continuing to cook on high until the sauce has reduced.
  • Once the mixture becomes quite dry, turn off the heat and drizzle with the sesame oil.
  • To serve, take a heaped spoonful of the mixture and place in a lettuce leaf, add a pinch of crushed cashew nuts, wrap and eat!



If you’d like to add more texture to the dish you can fry up a few strands of dried rice vermicelli noodles. To do this heat your wok with 2 to 3cm of vegetable oil, once the temperature has reached 170c add a small pinch of noodles, they should puff up immediately. Using your wok spider or a slotted spoon remove noodles and place on kitchen paper to drain. Repeat this process until you have enough to garnish each wrap with puffed noodles.  
Kitchen Hack 
Separating the lettuce leaves whilst trying to keep them intact; the best way of doing this is to hold the lettuce under a gently running cold tap, as the leaves fill with water they peel (intact) away from the lettuce. 
Calories: 316kcal
Course: Soups & Starters
Cuisine: Cantonese, Chinese
Keyword: Aromatic, Chicken, Lettuce
Collection: Cantonese Recipes, Chinese Takeout recipes, Vegetarian & Vegan recipes


Calories: 316kcal | Carbohydrates: 24g | Protein: 32g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 2200mg | Potassium: 1086mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1564IU | Vitamin C: 12mg | Calcium: 93mg | Iron: 3mg
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