Preparation Time: 15 Minutes

Cook Time: 15 Minutes

Cut: Boneless chicken


1 lb (450 g) boneless skinless chicken breasts
1 Tbsp (15 ml) each soy sauce and oyster sauce
2 Tbsp (30 ml) each lime juice and water
1/2 tsp (2.5 ml) hot chili paste
3 cloves garlic, minced
2 Tbsp (30 ml) ginger root, grated
1 tsp (5 ml) sesame oil
1 Tbsp (15 ml) vegetable oil
2 green onions, chopped
1 carrot, sliced in thin strips
1 red pepper, sliced in thin strips
1/4 English cucumber, sliced in thin strips
Fresh basil, cilantro or mint leaves
12 lettuce leaves

Hoisin sauce
Peanut sauce


Place chicken in a large glass bowl. Combine soy sauce, lime juice, water, oyster sauce, chili paste, garlic, ginger and sesame oil; pour over chicken, cover and refrigerate overnight.

Remove chicken from the marinade; discard marinade. Heat oil in a skillet over medium heat, cook chicken for 5-7 minutes per side or until a thermometer inserted into the meat reads 165F (74C).  Remove from heat and let stand 10 minutes. Slice chicken diagonally into thin strips and arrange on a platter with onions, carrot, red pepper, cucumber, basil/cilantro/mint, and lettuce.

Each person makes their own lettuce wraps by spooning hoisin or peanut sauce on a lettuce leaf and topping it with chicken, vegetables and fresh herbs. Roll the lettuce around the filling like a tortilla. Dip in additional hoisin sauce or peanut sauce, if desired.