About the Recipe
Ingredients
For the sauce:
4 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
For the filling:
1 pound ground chicken
2 teaspoons vegetable oil, divided
1 small onion, finely diced
1 red bell pepper, finely diced
1 cup finely chopped or grated carrots
8 ounces white button or cremini mushrooms, finely chopped
1 (8-ounce) can water chestnuts, drained and finely chopped
3 cloves garlic, minced
1 tablespoon peeled and minced fresh ginger
1⁄2 cup thinly sliced scallions, divided
For serving:
2 small heads butter lettuce, leaves separated
Red pepper flakes
Sriracha hot sauce
Crushed peanuts
Preparation
Step 1
In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, and cornstarch until smooth. Set aside.
Step 2
Heat 1 teaspoon of vegetable oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up into small pieces, until browned and cooked through, about 7-8 minutes. Transfer the cooked chicken to a bowl and set aside.
Step 3
Add the remaining 1 teaspoon of oil to the skillet. Add the onion, bell pepper, carrots, and mushrooms. Cook, stirring occasionally, until the vegetables are tender, about 4-5 minutes.
Step 4
Stir in the water chestnuts, garlic, ginger, and half of the scallions. Cook until fragrant, about 1 minute.
Step 5
Return the cooked chicken to the skillet and pour in the prepared sauce. Toss everything together and cook, stirring, until the sauce is bubbling and has thickened slightly, 1-2 minutes. Taste and adjust seasoning as needed.
Step 6
Transfer the chicken mixture to a serving dish and garnish with the remaining scallions. Serve with butter lettuce leaves, crushed peanuts, red pepper flakes, and Sriracha on the side.
Step 7
To eat, place a spoonful of the chicken mixture into a lettuce leaf. Next, top with extra scallions, crushed peanuts, red pepper flakes, or Sriracha as desired. Wrap the leaf around the filling, and enjoy!
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