Past Recipes
Taiwanese Chicken Lettuce Wraps

Taiwanese Chicken Lettuce Wraps with Cashews and Dates

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Recipe Details


Chef Michelle based this recipe on Taiwanese three-cup chicken, a classic dish made with soy sauce, rice wine, and sesame oil. Here, we cook ground chicken in a soy-mirin sauce with cashews, scallions, garlic, and chopped dates for added texture and sweetness. It's all served in crunchy Boston lettuce wraps with ginger-infused jasmine rice.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 750
  • Protein 40g
  • Total Carb 62g
  • Total Fat 36g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ginger
    1/8 ounce
  • jasmine rice
    1/2 cup
    jasmine rice
  • cilantro
    1/8 ounce
  • head Boston lettuce
    head Boston lettuce
  • scallions
  • roasted salted cashews
    1/4 cup
    roasted salted cashews
  • dates
  • garlic
    3 cloves
  • ground chicken
    12 ounces
    ground chicken
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • mirin
    3 tablespoons
  • gluten-free soy sauce
    2 tablespoons
    gluten-free soy sauce

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Cook ginger rice

    Cook ginger rice

    Trim and discard skin of ginger. In a small pot, combine rice, whole ginger knob, ¾ cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until Step 6.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Pick cilantro leaves, discarding stems. Pat lettuce dry with paper towel and separate large leaves for wraps. Trim and discard scallion roots and cut into 1-inch pieces, keeping whites and light greens separate from dark greens. Roughly chop cashews, or leave in bag and gently crush with the bottom of a heavy pan. Roughly chop dates. Thinly slice garlic.

  3. Cook chicken

    Cook chicken

    Heat 1 tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and season with ¼ teaspoon salt and black pepper as desired. Cook, breaking up, until browned, about 5 minutes. Using a slotted spoon, transfer chicken to a bowl. Wipe pan clean for the next step.

  4. Make sauce

    Make sauce

    Heat pan from chicken over medium heat with 1 tablespoon canola oil. When oil is shimmering, add crushed red pepper (skip or use half for less heat), cashews, garlic, and scallion whites and light greens. Sauté, stirring, until golden and fragrant, 4-5 minutes. Add mirin, soy sauce, dates, and ¼ cup water and increase heat to medium high. Cook, stirring, until sauce has thickened slightly, 4-5 minutes more.

  5. Finish chicken

    Finish chicken

    Return chicken to pan with sauce, still over medium-high heat. Stir to coat and warm through, 1-2 minutes. Remove pan from heat. Taste and add salt and black pepper as desired.

  6. Plate lettuce wraps

    Plate lettuce wraps

    Remove and discard whole ginger knob from pot with rice (it seasoned the rice with its aromatic flavor during cooking, but won't be pleasant to bite into). Divide lettuce wraps between serving plates and fill with ginger rice and Taiwanese chicken. Garnish with cilantro and scallion dark greens, and dig in!

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