Ingredients:

  • 1 lb ground chicken
  • 5 oz canned water chestnuts, finely diced
  • 1/2 cup shiitake mushrooms, finely minced
  • 2 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 sriracha
  • 1 tsp cornstarch
  • 1 large head butter lettuce
  • 1 tbsp neutral cooking oil

Instructions:

  1. Separate the lettuce leaves carefully, keeping them whole. Submerge them in a bowl of ice water for 10 minutes to increase turgor pressure for a crisp texture.
  2. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, sriracha, and cornstarch to create the glaze.
  3. Heat a large heavy-bottomed skillet or wok over medium-high heat with neutral oil. Add the ground chicken, breaking it into large chunks.
  4. Let the chicken sit undisturbed for 3 minutes to allow the Maillard reaction to create a golden-brown crust.
  5. Add the diced water chestnuts, minced shiitake mushrooms, garlic, ginger, and the white parts of the green onions. Stir-fry for 2-3 minutes.
  6. Pour the glaze over the mixture and toss constantly for 1-2 minutes until the sauce thickens and becomes glossy.
  7. Remove from heat and garnish with green onion tops. Serve immediately in the chilled, dried lettuce leaves.