Last Updated on 16 August, 2026 by Elby | The Tasteful Pantry
This easy chicken san choy bow is fresh, savoury and packed with lemongrass, ginger and chilli, with plenty of crunch from crisp lettuce, peanuts and fried shallots. Blitzing the chicken breast yourself gives the filling a chunkier texture – just watch the food processor closely, because we’re making mince, not mousse. Serve everything at the table and let the family build their own lettuce cups. A little messy, perhaps, but well worth it.
Some Other Popular Stir-fries
- Lemongrass ginger beef stir-fry
- Ginger chicken stir-fry
- Sticky sesame beef
- Beef broccoli and noodle stir-fry
- Chicken and cashew stir-fry
- Chicken stir-fry with sugar snap peas
- Beef and green bean stir-fry
San Choy Bow vs San Choy Bau vs Sang Choy Bao
Depending on the menu or recipe, you may see san choy bow written as san choy bau or sang choy bao. They all refer to the same Cantonese dish: a savoury minced filling spooned into crisp lettuce cups. The name roughly translates to “wrapped in lettuce”, .
The spelling may change, but the important parts remain the same – a saucy filling, plenty of crunch and lettuce cups made for eating with your hands. Neat dining was never really on the cards.
Ingredients for San Choy Bow
For the sauce
Cornflour, oyster sauce, soy sauce, Chinese cooking wine (Shaoxing), brown sugar.
For the Chicken Mix
Chicken breast, sesame oil, garlic, ginger, lemongrass, red chilli, brown onion, carrot, oil, lime juice.
For Serving
Lettuce leaves, toasted peanuts, fried shallots, fresh shallots, fresh chilli.
How to Make Chicken San Choy Bow
- Prepare the ingredients
Mince the chicken in a food processor. Dice the onion, carrot and chilli, then finely chop the garlic, ginger and lemongrass. Wash and dry the lettuce leaves, keeping them whole. Have everything ready before heating the wok.
- Mix the sauce
In a small bowl, combine the cornflour with one teaspoon of water until smooth. Stir in the oyster sauce, soy sauce, remaining water, Chinese cooking wine and brown sugar. Set aside.
- Cook the vegetables
Heat the sesame oil in a wok or large frying pan over medium-high heat. Cook the onion for 2 minutes, then add the garlic, ginger, lemongrass and chilli. Stir-fry for 30 seconds before adding the carrot. Cook for another 1-2 minutes, keeping a little crunch in the vegetables.
- Add the chicken
Add the extra oil and minced chicken. Break it up with a wooden spoon and stir-fry over high heat until cooked through and any excess liquid has evaporated.
- Pour in the sauce
Give the sauce another stir, then pour it into the wok. Cook, stirring, until the sauce thickens and coats the chicken.
- Finish and serve
Add a squeeze of lime or lemon juice, then taste and adjust with extra soy sauce or sugar if needed. Spoon the chicken into the lettuce leaves and finish with peanuts, fried shallots, spring onions and extra chilli. Serve immediately – no cutlery needed, this one is eaten with your hands.
Benefits of the Lettuce Cups Recipe
If you’re looking for a fresh, light and flavour-packed meal, this refreshing lemongrass infused chicken with the crunch of the lettuce cups is the perfect choice. San choy bow is a classic Chinese dish, with this version containing the delicious aroma and flavour of lemongrass.
Quick and Easy: Ready in under 30 minutes. It’s a quick meal that’s fun to eat and easy to prepare!
Healthy and Fresh: Packed with lean protein and veggies.
Full of Flavour: A delicious mix of ginger, garlic, lemongrass, chilli, and a rich umami sauce.
Great for Sharing: Serve the chicken san choy bow family-style and let everyone build their own lettuce wraps, adding their favourite toppings!
Tips for the Best Chicken San Choy Bow
Choose sturdy lettuce: Cos is my favourite because the long leaves form natural boats and hold the filling well. Iceberg adds extra crunch (but can sometimes be hard to remove the leaves without shredding), while butter lettuce is softer and easier to fold.
Get everything ready first: Prepare the lettuce and toppings before heating the wok. The filling cooks in around 10 minutes, and you want to serve it hot – not leave it waiting while you search for the peanuts.
Adjust the heat: Add extra chilli to the filling or serve it on the side so everyone can choose their own level of heat. For a milder version, remove the seeds or leave the chilli out.
Change the filling: Swap the chicken for pork mince, or use finely chopped mushrooms and firm tofu for a meat-free version. Remember to replace the oyster sauce with a vegetarian alternative.
Use up extra vegetables: Finely diced zucchini, capsicum, mushrooms or sliced bok choy can all be added to the filling. Keep the pieces small so they cook quickly, and let any excess moisture evaporate before adding the sauce. It stretches the meal, adds more vegetables and clears a few stragglers from the fridge.
Chicken san choy bow is quick enough for a busy weeknight but also works well for entertaining. The savoury filling, crisp lettuce and crunchy toppings bring plenty of flavour without making dinner complicated.
Frequently Asked Questions
Can I make chicken san choy bow ahead of time?
Yes. Cook the chicken filling, let it cool briefly, then refrigerate it promptly in an airtight container for up to three days. Reheat it in a frying pan until steaming hot. Keep the lettuce separate and prepare it close to serving so it stays crisp.
What lettuce is best for san choy bow?
Cos lettuce works well because the leaves are sturdy, easy to fill and less likely to tear. Iceberg lettuce adds plenty of crunch, although separating the leaves can be a little fiddly. Baby gem is perfect for smaller appetiser-sized cups.
Can I make the filling vegetarian or vegan?
You can replace the chicken with finely chopped mushrooms, firm tofu or a mixture of both. Swap the oyster sauce for vegetarian oyster sauce or mushroom stir-fry sauce, checking the label if you need it to be vegan. Finely chopped leftover vegetables can go in too -just avoid adding too many watery ones.
Can I use chicken mince instead of making my own?
Yes, store-bought chicken mince is a handy shortcut. I prefer making my own because I can keep the pieces slightly chunkier and know exactly what has gone into it. Whichever you use, avoid overcooking the chicken or it can become dry.
What can I serve with san choy bow?
Serve it on its own as a light meal or as part of a larger spread with stir-fries, steamed rice or baked fried rice. It also makes a fresh starter before a heavier main course.
How do I stop the lettuce cups from becoming soggy?
Make sure the lettuce is completely dry before serving. A salad spinner works well, or gently pat the leaves dry with a clean tea towel. Keep the lettuce and filling separate until everyone is ready to eat – lettuce filled too early quickly loses its crunch.
Can I use pork instead of chicken?
Definitely. Pork mince is commonly used in san choy bow and can be cooked in the same way. Beef mince also works, or try serving my sticky sesame beef in the lettuce cups for a slightly different version.
Is chicken san choy bow healthy?
Chicken san choy bow can be a light, balanced meal, with protein from the chicken and vegetables in both the filling and lettuce cups. The sauces can contain a fair amount of salt, so use reduced-salt soy sauce if preferred. You can also add extra carrot or finely chopped capsicum to squeeze in more vegetables.
Feedback and More: Did you try the chicken san choy bow recipe? Leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know how it was. Cheers, Elby!
If you liked this recipe, check out some of my other one pan and one pot favourites or other dinner ideas. You might also like to try some other Asian-style dishes or international cuisines from other areas of the globe.
Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes.
Chicken San Choy Bow
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Equipment
- 1 Wok optional
Ingredients
Sauce
- 1 ½ tsp cornflour
- 1 tsp water
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tbsp Chinese cooking wine
- 1 tsp brown sugar
Chicken Mix
- 700 grams chicken breast - each breast cut into 3 chunks
- 1 ½ tbsp sesame oil
- 2 cloves garlic - minced or finely chopped
- 20 grams ginger - minced or finely chopped
- 1 lemongrass stalk - use the inside of the white stem only (6-8cm), finely chopped
- 1 red chilli - finely chopped
- 1 small brown onion - finely chopped
- 1 large carrot - finely chopped
- 2 tsp sesame oil - extra
- 1 tsp lime juice - or lemon juice
Serving
- 12 lettuce leaves - approximately (cos is perfect for shape)
- ¼ cup peanuts - toasted and chopped
- 2 tbsp fried shallots - or onions
- 2 tbsp fresh shallots - green onions, finely chopped
- chilli - extra chopped, optional
Instructions
Sauce
- In a small bowl, mix the cornflour with the 1 tsp of water, until lump free. Then add all the other sauce ingredients. Set aside.
Chicken Mix
- Using a food processor, blitz the chicken pieces to create your own chicken mince. Use the pulse setting if you have one, to ensure it doesn’t become too fine and check regularly. You don’t want it to become a mousse. The chicken pieces should be around 1cm in size.
- Heat the sesame oil in a wok or large frying pan, over high heat. Add the garlic, ginger, lemongrass, chilli, onion and carrot and stir-fry until the onion and carrot are soft, approximately 5 minutes.
- Add the canola oil and chicken to the wok and stir-fry until the chicken is cooked through. Use a wooden spoon to break the chicken while it is cooking.
- Stir in the sauce and let it thicken before adding the juice. Remove from the heat.
Serving
- Serve immediately. Let the diners serve their own into lettuce cups and sprinkle with peanuts, shallots and extra chilli (if using).
Nutrition
*Nutrition and calorie figures are estimates only.
