Ginger-mirin lettuce wraps

Antioxidant-rich water chestnuts add terrific crunchy texture.

“I adapted this recipe after an intense day of cooking with Michelin-starred chef Alexander Ong,” says San Francisco-based chef Lynda Marren. Shiitake mushrooms are an excellent source of vitamin D and they pair well with savory mirin and soy sauce.

Serves 1

This recipe is part of our meal prep series. For the full plan click here.

Photography and styling by Julia Gartland


2 chicken thighs, bone-in
2 tablespoons olive oil, divided
¼ teaspoon kosher salt
¼ teaspoon ground pepper
2 dried shiitake mushrooms
¼ cup white onion, chopped
1 teaspoon ginger, minced
2 teaspoons mirin
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 green onions, minced
2 tablespoons canned water chestnuts, chopped
4 leaves butter lettuce
2 tablespoons cilantro, chopped



Preheat oven to 375 degrees and cover a baking sheet with foil.


Drizzle chicken thighs with one tablespoon olive oil, kosher salt, and pepper. Set on covered baking sheet and roast in oven for 20 minutes.


While the chicken is cooking, soak mushrooms in a medium bowl of hot water, covered, until soft, about 20 minutes. Remove chicken from the oven, debone, and chop into medium-size pieces.


Add remaining tablespoon olive oil to a large pan and sauté onion over medium heat until soft, about four minutes. Add ginger, and sauté for one more minute. Add chopped chicken to the pan until cooked through, about two minutes.


Remove mushrooms from water, finely chop, then add to the pan with the chicken. Add mirin, soy and oyster sauce and stir-fry for two minutes. Remove from heat and place in an airtight container along with the green onions and water chestnuts.


Place Bibb lettuce leaves and cilantro in a separate airtight container and store everything in the fridge.



Spoon chicken mixture into lettuce cups and sprinkle with cilantro.

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