Ingredients:

  • 5 lbs Ground Chicken (or Turkey)
  • 1 medium Yellow Onion, finely diced
  • 8 oz can Water Chestnuts, drained & chopped
  • 8 oz Mushrooms (Cremini or White), finely diced
  • 4 cloves Garlic, minced
  • 1 Tbsp freshly grated Ginger
  • 2 Tbsp Vegetable Oil (or Peanut Oil)
  • 1/4 cup Hoisin Sauce
  • 3 Tbsp Soy Sauce (low sodium preferred)
  • 1 Tbsp Oyster Sauce (Optional)
  • 1 Tbsp Rice Vinegar
  • 1 tsp Brown Sugar, packed
  • 1 tsp Toasted Sesame Oil
  • 1/2 cup Green Onions (Scallions), thinly sliced
  • 1 large head Butter Lettuce or Iceberg Lettuce, leaves separated

Instructions:

  1. Prepare the Sauce: Whisk together Hoisin sauce, soy sauce, oyster sauce (if using), rice vinegar, and brown sugar in a small bowl. Set aside.
  2. Aromatics & Vegetables: Heat the oil in a large skillet or wok over medium-high heat. Add the diced onion and sauté for 3 minutes until softening. Add the minced garlic and grated ginger; cook for 60 seconds until fragrant.
  3. Cook the Chicken: Add the ground chicken to the pan. Break it up with a wooden spoon and cook until it is no longer pink and is nicely browned (about 6–8 minutes). Drain off any excess liquid/fat.
  4. Add Crunch: Stir in the chopped mushrooms and water chestnuts. Cook for 2–3 minutes until the mushrooms release their moisture and start to brown slightly.
  5. Sauce & Finish: Pour the prepared sauce mixture over the chicken and vegetables. Toss everything vigorously until the mixture is evenly coated and the sauce has thickened slightly (about 1–2 minutes).
  6. Final Touches: Remove the skillet from the heat. Stir in the toasted sesame oil and half of the sliced green onions. Taste and adjust seasoning if needed.
  7. Assemble: Arrange the washed, separated lettuce cups on a platter. Spoon the warm chicken filling into the centre of each lettuce cup. Garnish generously with the remaining green onions. Serve immediately.