Thai Style BBQ Duck Lettuce Cups



1.    Wash lettuce leaves and dry with paper towel. Set aside.

2.    In a very hot large heavy skillet or wok, add olive oil, chilies, garlic and ginger. Sauté until caramelized.

3.    Add diced chicken to pan and cook for 2-3 minute.  Add soy sauce, hoisin, water chestnuts, cashews and lime juice.  Cook for an about 1 minute.

4.    Remove from heat and toss in coriander, Thai basil, scallions and bean sprouts.  Spoon mixture into center of lettuce cups and serve.


  • 6 iceberg lettuce leaves
  • Dash of olive oil
  • 2 Thai chili’s, mild and thinly sliced
  • 2 garlic cloves, finely chopped
  • ½ tablespoon fresh ginger, finely chopped
  • 2 cups ready made chicken, skin removed and chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon hoisin sauce
  • ½ cup water chestnuts, chopped roughly
  • ½ cup toasted chestnuts, crushed
  • ¼ cup bean sprouts
  • ½ lime, juiced
  • 1 bunch Thai basil leaves, julienne
  • 2 scallions, cut on the bias

Add new comment