Skinny Chinese Chicken Lettuce Cups (20 Minutes!)

True life: I’m addicted to lettuce cups.

Yes… this is a thing. And it’s been happening for WEEKS! So I decided to stop taking recipes from my peers (love you all) and make one of my own.

And big surprise, I think it’s the best one yet.

What I love about these Chinese chicken lettuce cups is that they’re bright, fresh, and CLEAN. The way they look, taste, and smell just oozes healthy, so this fits into nearly any diet regimen. But just as importantly, this recipe is seriously fast.

20 minutes is literally, truly all it takes!

Which means this post is going to be on the short side. Lucky you.

You start by dicing boneless/skinless chicken breasts (free range, no hormones, no antibiotics… you know the drill) into 1/4″ cubes, then tossing in salt, pepper, and corn starch. Next, heat a skillet over a medium-high flame, then swirl with sesame oil to coat. Arrange the chicken in a single layer inside the skillet, then sear on either side for 1-2 minutes until cooked through.

Once cooked, transfer the chicken to a clean bowl, then cover with a paper towel to keep warm. Add a touch more sesame oil to the same skillet, then sauté diced bell peppers, red onion, and pineapple under tender, about 5 minutes. I know it’s hard to believe, but this recipe is already almost over!!

Little miracles happen every day here. It’s grand.

With your chicken and veggies complete, lastly whisk together a sauce of general tso’s, soy sauce, rice vinegar, pineapple juice, and a pinch of cornstarch for thickness. Nestle the chicken + veggies inside butter lettuce cups, slather with sauce, and garnish with chopped cashews, scallions, and sesame seeds, then EAT! The taste is an epic combination of salty, savory, sweet, and fresh, with a boatload of texture to match. It’s summery while still comforting, it’s splurge-worthy yet skinny, it’s a salad that’s NOT a salad!

Basically, it’s perfect. So get going and make it tonight. Xo

Skinny Chinese Chicken Lettuce Cups


  • 1 lb boneless skinless chicken breasts
  • a few pinches of salt & pepper
  • 2 tbsps cornstarch, sifted
  • 3 tbsps sesame oil
  • 3 bell peppers, diced (any color!)
  • 1/2 small red onion, diced
  • 4 oz pineapple spears, diced
  • butter lettuce to eat
  • 1/3 cup chopped cashews
  • scallions & sesame seeds to garnish (optional)
  • SAUCE:
  • 1/4 cup General Tso’s sauce
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 3 tbsps pineapple juice
  • 1 tbsp cornstarch, sifted


  1. Begin by preparing the sauce. In a small mixing bowl combine all sauce ingredients, whisking until combined and smooth.
  2. On a cutting board cut the chicken into 1/4″ cubes before transferring to a large mixing bowl. Season with salt and pepper, then combine with the cornstarch, tossing until evenly coated.
  3. Heat a large skillet over a medium-high flame. Add 2 tbsps of the sesame oil, swirling to coat the bottom. Arrange the chicken in a single layer, then sear for 1-2 minutes on either side until cooked through. Transfer the cooked chicken to a clean bowl, covering with a dish towel to keep warm.
  4. Add the remaining tablespoon of sesame oil to the skillet, again swirling to coat. Add the peppers, onion, and pineapple, sautéing for 5 – 7 minutes until the vegetables become tender. When ready, turn off the flame before returning the chicken to the skillet. Pour over with the sauce, then stir until all ingredients are evenly coated. Spoon the filling into leaves of butter lettuce, top with chopped cashews, scallions, and sesame seeds, then eat!