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Recipe: Katie Chin's Thai Chicken Lettuce Cups

Chef Katie Chin showed guests at the 2013 White House Easter Egg Roll how to make these Thai Chicken Lettuce Cups.

Serves 4


  • 2 tablespoons oil
  • 2 teaspoons peeled and minced fresh ginger
  • 1 garlic clove, minced
  • 1 tablespoon minced lemongrass 
  • 1/2 pound ground chicken
  • 1/4 cup canned chopped water chestnuts, rinsed and drained
  • 1/4 cup finely chopped white button mushrooms
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon finely chopped green onion, white and green parts
  • 1 tablespoon fish sauce (nam pla)
  • salt and freshly ground black pepper to taste
  • 8 large butter lettuce leaves 


  1. Heat the oil in a wok or skillet on moderately high heat. Add the ginger, garlic and lemongrass and stir-fry until fragrant, about 30 seconds.  Add the ground chicken and stir-fry for 4 minutes.  Add the water chestnuts and mushrooms and stir-fry for 2 minutes. 
  2. Add the cilantro, green onion, fish sauce and stir-fry for 30 seconds.  Season to taste with the salt and pepper. Transfer to a serving bowl
  3. Serve chicken mixture with lettuce leaves and allow guests to form their own wraps. 

See more recipes from the 2013 White House Easter Egg Roll: