These healthy Mongolian chicken lettuce wraps are my answer to the craving that hits somewhere between "I want takeout" and "I also want to feel like a functional adult." You get that classic sweet-salty, garlicky-gingery Mongolian-style glaze, but we keep it light: a quick stovetop stir-fry, a smart amount of oil, and crisp lettuce as the wrap. The best part is the contrast: hot, glossy chicken piled into cold, snappy leaves with a shower of scallions and sesame. I also add a fast pickle (two minutes of effort, zero patience required) that makes everything taste brighter and less heavy. If you are collecting chicken breast dinner ideas that do not feel boring, this one earns a permanent spot. It is fast enough for a Tuesday, but it looks like you tried. And yes, the leftovers are ridiculously good the next day, which makes it ideal for anyone who loves leftover chicken recipes that do not taste like compromise.

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Healthy Mongolian Chicken Lettuce Wraps (Sweet-Savory, Crunchy, and Weeknight-Friendly)

Sweet-savory Mongolian-style chicken stir-fry served in crisp lettuce cups with quick pickles and sesame.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Dish

Cuisine Asian

Servings 4

Equipment

Large skillet or wok 12-inch skillet is ideal for fast evaporation and better browning; a carbon steel wok works great too, but any wide pan will do
Cutting board and sharp knife use a chef knife for slicing chicken and a small knife for trimming lettuce; kitchen shears are a handy alternative for scallions
Medium bowl for tossing the chicken with cornstarch and seasoning; a large zip-top bag also works for less mess
small bowl or measuring cup for whisking the sauce so the cornstarch dissolves smoothly; a mason jar with a lid is great for shaking
Microplane or fine grater makes fast work of ginger and garlic; if you do not have one, mince finely with a knife
Tongs or a wooden spoon tongs help flip chicken quickly; a fish spatula is a nice alternative for scraping browned bits without tearing the meat

Ingredients

For the quick pickles (optional but highly recommended)

1 cup cucumber thinly sliced (english cucumber is easiest, but any cucumber works)
1 cup carrot shaved into ribbons with a peeler (or cut into matchsticks)
3 tablespoon rice vinegar or substitute apple cider vinegar for a slightly fruitier bite
2 teaspoon honey or substitute maple syrup
½ teaspoon kosher salt use ¼ teaspoon if using fine salt

For the Mongolian-style sauce

⅓ cup low-sodium soy sauce tamari works for gluten-free; coconut aminos work but will be sweeter
2 tablespoon hoisin sauce adds depth and a takeout-style vibe; use a little extra honey if skipping
1 tablespoon rice vinegar balances sweetness and wakes up the sauce
1 tablespoon toasted sesame oil use as a finishing flavor, not a frying oil
1 tablespoon cornstarch or substitute arrowroot starch (sauce will thicken slightly faster)
⅓ cup water keeps the glaze from turning too salty while it reduces
1 tablespoon honey or substitute brown sugar if you want a more classic sticky glaze
1½ teaspoon fresh ginger finely grated (or use ¾ teaspoon ground ginger in a pinch)
3 clove garlic finely grated or minced
¼ teaspoon red pepper flake optional, for gentle heat (add more if you like it spicy)

For the chicken

1¼ pound boneless skinless chicken breast slice into thin bite-size strips for quick cooking (a great fit for boneless skinless chicken breast recipes)
1 tablespoon cornstarch lightly coats the chicken so the sauce clings and the exterior browns
½ teaspoon kosher salt season lightly because the sauce is salty
¼ teaspoon black pepper freshly ground if possible
1 tablespoon avocado oil or substitute grapeseed oil or any neutral high-heat oil

For serving

1 head butter lettuce separate leaves, washed and dried well; romaine hearts also work and hold a lot of filling
4 stalk scallion thinly sliced (use both white and green parts)
1 tablespoon toasted sesame seed optional but very good for crunch and aroma
1 cup cooked jasmine rice optional for a heartier plate; cauliflower rice is a great lighter swap

Instructions

Prep

Set out your lettuce leaves first so they stay crisp: separate, rinse, then dry thoroughly (a salad spinner helps). Water on the leaves makes the wraps slippery and dilutes the sauce.
Slice the chicken breast into thin strips, about 2 inches long and ¼ inch thick. Thin pieces cook fast and stay tender. If the chicken feels slippery to cut, chill it in the freezer for 10 minutes to firm it up.

Make the quick pickles (while you cook everything else)

In a medium bowl, toss cucumber and carrot with rice vinegar, honey, and kosher salt. Let sit at room temperature while you cook. Give it a stir once or twice; you will see the vegetables soften slightly and the bowl collect a bright little puddle of pickle juice. That juice is gold for spooning over the finished wraps.

Mix the sauce

In a small bowl or measuring cup, whisk low-sodium soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, cornstarch, water, honey, ginger, garlic, and red pepper flake until no cornstarch lumps remain. Keep the sauce near the stove; once the chicken is browned, everything moves fast.

Cook the chicken

In a medium bowl, toss chicken with cornstarch, kosher salt, and black pepper until lightly coated. You are not making a thick batter; you just want a powdery film that helps browning and gives the sauce something to grab.
Heat a large skillet over medium-high heat for 2 minutes. Add avocado oil and swirl to coat. When the oil shimmers, add chicken in a single layer. Cook undisturbed for 3 minutes so it browns instead of steaming.
Flip and cook 3 minutes more, stirring occasionally, until the chicken is mostly cooked through and you see golden edges. If the pan looks dry, that is fine; browned bits are flavor, and the sauce will lift them.

Glaze it Mongolian-style

Give the sauce one more quick whisk (cornstarch settles), then pour it into the skillet. Stir constantly for 2 minutes as it bubbles and turns glossy. The sauce should coat the chicken like lacquer and leave a clean trail when you drag a spoon across the pan.
Reduce heat to low and cook 2 minutes more, stirring, to finish thickening and gently cook the garlic and ginger without scorching. Taste and adjust: add a small squeeze of lime for brightness, or a pinch of red pepper flake for extra heat.

Assemble the lettuce wraps

Lay out lettuce leaves. Spoon a little rice into each leaf if using, then top with Mongolian chicken. Add quick pickles, sliced scallion, and toasted sesame seed. Finish with a squeeze of lime and a drizzle of the pickle juice if you like things punchy.
Serve immediately while the filling is hot and the lettuce is cold and crisp. If you are feeding people who move slowly (or if you are packing lunch), keep components separate and assemble right before eating for the best crunch.

Pairings

What to serve with these wraps

These lettuce wraps are light but bold, so they love sides that are simple, cooling, or starchy depending on your mood.

Rice or a rice-adjacent base: jasmine rice is the classic, but brown rice works great if you want more chew. Cauliflower rice keeps it extra light and lets the sauce shine. If you have leftover rice, pan-fry it with a little oil and scallion for a quick cheat fried rice situation.
Crunchy veg: a quick cucumber salad, steamed edamame with flaky salt, or blistered green beans are all easy. The quick pickles in the recipe can basically count as your vegetable side, but nobody has ever complained about more crunch.
Soup moment: a simple miso soup or a gingery chicken broth on the side turns this into a cozy dinner without adding much work.

Sauce and topping ideas

More heat: chili crisp, sriracha, or extra red pepper flake.
More herbs: cilantro or Thai basil if you want a little Southeast Asian energy (it is not traditional Mongolian Food, but it is very good).
More texture: chopped peanuts or cashews are great if sesame alone is not enough crunch for you.

Drinks that play nicely

Sparkling water with lime keeps the meal bright and cuts the sweet-salty glaze.
Cold green tea is clean and slightly bitter in the best way.
Light beer or crisp white wine (think lager, sauvignon blanc, or riesling) matches the garlic-ginger vibe without overpowering it.

If you want to lean into the "takeout night" vibe

This filling also works with steamed broccoli, snap peas, or sautéed mushrooms. If you are a fan of Chinese food recipes at home, you can treat this as a base template: keep the sauce, swap the veg, and you have a new dinner. It is also a handy gateway mongolian chicken recipe for people who claim they do not like lettuce wraps (they just have not had the right filling yet).

FAQs

What cut of chicken is best for this mongolian chicken recipe?

This version is designed for **boneless skinless chicken breast** because it cooks fast and stays lean, which keeps the whole thing feeling "healthy" and light. Slice it thin so it browns quickly without drying out. You can also use boneless skinless chicken thigh; it will be slightly richer and more forgiving if you cook it a minute too long.

Can I make this with ground chicken instead of sliced chicken breast?

Yes. Use 1¼ pound ground chicken and cook it like a stir-fry, breaking it up until no pink remains, then pour in the sauce. You will lose the browned "edges" you get on sliced chicken, but it is still delicious and very weeknight-friendly.

Is this authentic Mongolian Food?

It is inspired by the sweet-savory "Mongolian" sauces popular in American Chinese restaurants (similar flavor family to Mongolian beef). The technique and flavor cues are the point here: garlic, ginger, soy, and a glossy glaze. Calling it Mongolian-style is more accurate than claiming strict authenticity, and it still scratches the same craving.

How do I store leftovers, and what are the best leftover chicken recipes ideas for this filling?

Store the cooked chicken filling in an airtight container in the refrigerator for up to 4 days. Keep lettuce and pickles separate so nothing gets soggy. For leftovers, reheat the chicken gently in a skillet with a splash of water to loosen the glaze. Beyond lettuce wraps, it is great over rice, tucked into a rice bowl with shredded cabbage, or spooned into a tortilla for a sweet-salty "fusion" wrap.

Can I prep this ahead for meal prep or a chicken breast dinner ideas rotation?

Absolutely. Make the sauce and slice the chicken up to 24 hours ahead (store separately). You can also make the quick pickles ahead; they get even better after a few hours. For meal prep, pack: (1) chicken filling, (2) lettuce leaves, (3) pickles, (4) toppings. Assemble right before eating so the lettuce stays crisp.