Ingredients:

  • 1 lb ground chicken
  • 2 tbsp neutral oil
  • 8 oz fresh shiitake mushrooms, finely diced
  • 8 oz water chestnuts, drained and finely minced
  • 3 cloves garlic, grated
  • 1 tbsp 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 tsp cornstarch
  • 1 head butter lettuce, leaves separated
  • 1/4 cup carrots, julienned
  • 1/4 cup fresh cilantro, torn

Instructions:

  1. Prep the aromatics. Grate the garlic and ginger, and slice the 3 green onions, keeping the white parts separate from the green tops. Note: The whites get cooked for flavor; the greens are for garnish.
  2. Whisk the glaze. In a small bowl, combine 3 tbsp hoisin, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp chili garlic sauce, and 1 tsp cornstarch.
  3. Sear the chicken. Heat 2 tbsp neutral oil in a large skillet over high heat until the oil is shimmering and slightly wispy. Add 1 lb ground chicken.
  4. Brown thoroughly. Break the meat apart and cook for 5 minutes until browned and no longer pink.
  5. Sauté the mushrooms. Add the 8 oz diced shiitake mushrooms to the pan. Cook for 3 minutes until the mushrooms have softened and shrunk slightly.
  6. Infuse the flavor. Stir in the green onion whites, grated garlic, and grated ginger. Sauté for 1 minute until the aroma fills the kitchen.
  7. Crunch factor. Toss in the 8 oz minced water chestnuts. Stir for 1 minute just to warm them through.
  8. Glaze the filling. Pour the prepared sauce over the mixture. Stir constantly for 1-2 minutes until the sauce thickens and looks glossy.
  9. Final touch. Remove from heat and stir in the green onion tops.
  10. Assemble. Spoon the warm filling into the butter lettuce leaves and top with julienned carrots and torn cilantro.