Ingredients:

  • 1 lb ground chicken
  • 8 oz canned water chestnuts, finely diced
  • 0.5 cup shiitake or button mushrooms, finely minced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 green onions, thinly sliced (whites and greens separated)
  • 3 tbsp hoisin sauce
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp chili garlic sauce
  • 1 head butter lettuce
  • 1 tbsp vegetable oil

Instructions:

  1. Separate the lettuce leaves carefully and submerge them in a bowl of ice water for 5 minutes to ensure maximum crispness. Drain and dry thoroughly before serving.
  2. In a small bowl, whisk together the hoisin sauce, low-sodium soy sauce, rice vinegar, toasted sesame oil, and optional chili garlic sauce until smooth.
  3. Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over high heat.
  4. Add the ground chicken and let it sit undisturbed for 2-3 minutes to develop a brown crust.
  5. Use a wooden spoon to break the chicken into very small crumbles. Stir and cook for 5 minutes until the chicken is no longer pink.
  6. Push the chicken to the edges of the pan. In the center, add the minced garlic, grated ginger, and the white parts of the sliced green onions. Sauté for 1 minute until fragrant.
  7. Stir in the diced water chestnuts and minced mushrooms. Cook for 2 minutes until mushrooms soften and release moisture.
  8. Pour the sauce mixture over the ingredients and toss to coat. Cook for 2 minutes until the sauce has thickened into a mahogany glaze.
  9. Turn off the heat and fold in the green parts of the sliced green onions.
  10. Garnish with the green parts of the onions and serve immediately in the chilled lettuce cups.