Trick: Short on time? The chicken only needs about 15 minutes of marinating at room temperature but can go as long as eight hours stored in the refrigerator. You can also serve the chicken and lettuce leaves with some prepared glass noodles and shredded carrots.


  • 1 large egg white
  • ½ teaspoon kosher salt
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 teaspoons cornstarch
  • 1 pound ground chicken breast
  • Vegetable cooking spray
  • ½ small onion, minced
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1 head iceberg lettuce, separated into individual leaves


In a large bowl, whisk together first four ingredients. Add chicken and stir to combine. Cover and refrigerate up to eight hours.

Spray a large, non-stick skillet with cooking spray and set over medium-high heat. Add onion and cook, stirring constantly, until the onions are tender but not browned, about two minutes. Add ginger and cook 30 seconds. Add chicken mixture and cook, stirring constantly, until chicken is thoroughly cooked, about five minutes. In a small bowl, whisk together chili garlic sauce, water and cornstarch. Pour mixture into pan and cook, stirring constantly, until thickened, about 30 seconds. 

Serve chicken in a large bowl with the lettuce leaves on the side and have guests wrap their own.


Serving size: 2 lettuce leaves, 4 ounces chicken

Calories: 163; Saturated fat:0.4g; Total fat: 1.6g; Sodium: 479 mg; Cholesterol 66 mg: Potassium: 503 mg; Carbohydrate: 6g; Protein: 29 g