I reimagined my Sesame Garlic Chicken stir fry as Asian Chicken Lettuce Wraps you can fix in under 30 minutes and enjoy as a healthier alternative to takeout.

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I’ve been obsessed with this Sesame Garlic Chicken stir fry lately, no joke it nails that takeout craving but on my timeline. It comes together fast, under 30 minutes, and you can easily swap it into Asian Chicken Lettuce Wraps for something fresher.

The big hit of garlic keeps every bite savory, and wrapping the savory pieces in cool butter lettuce leaves gives a crunchy contrast that surprises you. I messed with sweetness and salt a bunch, some tries were too heavy, others too weak, but this balance makes you want seconds, and maybe thirds.

Worth trying on a weeknight.

Ingredients

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Chicken: rich in protein, filling and versatile, gives the dish a savory, meaty base.
Garlic: pungent, adds sharp aroma and bite, it’s full of immune boosting antioxidants.
Sesame oil: nutty flavor, a little goes a long way, adds toasty aroma.
Soy sauce: salty umami, gives savory backbone and sodium so use low sodium if worried.
Hoisin or oyster sauce: sweet salty glaze, deepens umami and helps sauce cling.
Honey or brown sugar: caramel sweetness, helps glazing and balances salty soy.
Rice vinegar: sharp mild acid, cuts richness and lifts the overall flavor.
Cornstarch: light coating crisps chicken and thickens sauce when made into slurry.

Ingredient Quantities

1 lb boneless skinless chicken thighs or breasts, cut into bite sized pieces

2 tbsp cornstarch (for light coating)

1/2 tsp fine salt

1/4 tsp black pepper

2 tbsp vegetable oil or other neutral oil

1 tbsp sesame oil

4 garlic cloves, minced

1 tbsp fresh ginger, minced or grated

1/4 cup low sodium soy sauce

2 tbsp hoisin sauce or oyster sauce (pick one)

1-2 tbsp rice vinegar

2 tbsp honey or packed brown sugar

1/4 cup chicken broth or water

1 tsp cornstarch + 1 tbsp water (slurry)

3 green onions, thinly sliced

1-2 tbsp toasted sesame seeds

8-12 large butter lettuce leaves or romaine cups (for wraps)

1 small carrot, julienned (optional)

1 small cucumber, thinly sliced (optional)

Sriracha or chili paste, to taste (optional)

Crushed peanuts or chopped cashews, for topping (optional)

How to Make this

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1. Prep everything first, cut 1 lb chicken into bite sized pieces, toss with 2 tbsp cornstarch, 1/2 tsp salt and 1/4 tsp black pepper, let sit 5 to 10 minutes so coating sticks.

2. Mix the sauce in a bowl: 1/4 cup low sodium soy sauce, 2 tbsp hoisin or oyster sauce (pick one), 1 to 2 tbsp rice vinegar, 2 tbsp honey or packed brown sugar, and 1/4 cup chicken broth or water, set aside. Make the slurry separately by stirring 1 tsp cornstarch into 1 tbsp water.

3. Heat a large skillet or wok over medium high heat until hot, add 2 tbsp vegetable oil, it should shimmer. Work in batches so the pan isnt crowded, cook chicken until golden and cooked through about 4 to 6 minutes per batch, then transfer to a plate.

4. Wipe the pan if theres too much brown bits, reduce heat to medium, add 1 tbsp sesame oil then toss in 4 minced garlic cloves and 1 tbsp minced or grated ginger, cook about 30 seconds until fragrant but not burnt.

5. Pour the prepared sauce into the pan, bring to a simmer and scrape up any browned bits from the bottom, simmer 1 to 2 minutes to meld flavors.

6. Return the cooked chicken to the pan, toss to coat, then stir in the cornstarch slurry and simmer 30 to 60 seconds until sauce thickens and becomes glossy.

7. Turn off the heat, stir in most of the thinly sliced 3 green onions and 1 to 2 tbsp toasted sesame seeds, taste and adjust with a splash more rice vinegar or a pinch more sweetener if needed, add Sriracha or chili paste to taste if you like heat.

8. Prep lettuce wraps by rinsing and drying 8 to 12 large butter lettuce leaves or romaine cups, julienne 1 small carrot and thinly slice 1 small cucumber if using, set out crushed peanuts or chopped cashews.

9. Spoon the sticky sesame garlic chicken into each lettuce leaf, top with carrot, cucumber, extra green onions, sesame seeds and crushed peanuts, serve immediately. Tip: soak lettuce in ice water before using to keep leaves extra crisp, and if you want crunchier chicken cook in a hotter pan or briefly broil for a minute after saucing.

Equipment Needed

1. Cutting board and a sharp chef’s knife
2. 2 mixing bowls (one small for sauce, one medium for chicken)
3. Measuring cups and spoons
4. Large skillet or wok
5. Tongs or a sturdy spatula
6. Small bowl and a fork or whisk for the slurry
7. Plate and paper towels for resting the cooked chicken and wiping the pan
8. Salad spinner or colander plus clean kitchen towel for drying lettuce

FAQ

Can I use chicken breast instead of thighs? Yes, breasts work fine, just slice them evenly so they cook quick and don't dry out. Pat pieces very dry, toss with the light cornstarch coating, and watch the heat so you don't overcook.

How do I get the chicken a little crispy and not soggy? Use a hot pan and cook in batches so the pieces aren't crowded, that lets them brown. Use a neutral oil for frying and add the sesame oil at the end for flavor only. Let the chicken rest a minute after cooking so the coating firms up.

My sauce is too thin, how do I thicken it? Stir the 1 tsp cornstarch into 1 tbsp water to make the slurry, then add it to simmering sauce a little at a time until it coats the back of a spoon. Don't add too much at once or it'll get gluey.

Can I make this ahead or freeze it? You can prep the chicken and sauce separately. Cooked chicken will keep 3 to 4 days in the fridge, reheat gently and add a splash of broth if it dries. Leftovers freeze OK, thaw overnight in the fridge before reheating. If prepping raw, coat and store only up to 24 hours.

What can I swap for hoisin, sesame oil or honey? If you don't have hoisin you can use oyster sauce or a mix of soy plus a little brown sugar. Toasted sesame oil is just for finish so a tiny bit of regular oil plus a sprinkle of sesame seeds works. Honey and brown sugar are interchangeable, taste and adjust to your sweetness level.

Best way to serve and add heat or crunch? Serve in lettuce cups or over steamed rice. Add sriracha or chili paste to the sauce while cooking or on the side for heat. Top with thinly sliced green onions, toasted sesame seeds and crushed peanuts or cashews for crunch.

Sesame Garlic Chicken Recipe Substitutions and Variations

Chicken (1 lb boneless) — firm tofu (press and cube), tempeh, shrimp, or seitan. Cook times change a bit so watch for doneness.
2 tbsp cornstarch (light coating) — arrowroot powder, tapioca starch, or rice flour. Arrowroot gives a clearer, silkier glaze; flour will be less glossy.
1/4 cup low sodium soy sauce — tamari, coconut aminos, or liquid aminos. Tamari is closest if you need gluten free.
2 tbsp honey or packed brown sugar — maple syrup, agave, or granulated sugar plus a tiny pinch of molasses for depth.

Pro Tips

1. Dry, then dust, then let it rest a bit so the cornstarch sticks. If you want extra crunch, pat the chicken pieces very dry first, use a little more cornstarch on the outside, and make sure the pan is hot and not crowded. Crowding steams the meat, you want a quick sear.

2. Taste and tweak the sauce while it simmers. If it tastes flat add a splash more rice vinegar to brighten it, if too sharp add a touch more honey or brown sugar, and if it gets too thick just stir in a teaspoon or two of water until it shines again.

3. Garlic and ginger burn fast. Cook them on medium not high and watch closely, or add them right after you pull the pan off the highest heat. Grate the ginger on a microplane for the best texture, and mince the garlic fine so it blends into the sauce.

4. Keep the lettuce cold and the fillings crunchy. Soak leaves in ice water and dry well right before serving, and add nuts or raw carrot for contrast. If you need to reheat leftovers, warm them gently in a skillet with a splash of broth so the sauce loosens up instead of getting gummy.