Ingredients:

  • 1 lb Lean Ground Chicken
  • 2 Tbsp Sesame Oil (divided)
  • 1/2 medium Yellow Onion, finely diced
  • 4 cloves Fresh Garlic, minced
  • 1 Tbsp Fresh Ginger, grated
  • 4 oz Shiitake Mushrooms, finely diced
  • 1/2 cup Canned Water Chestnuts, drained & chopped
  • 1/4 cup Low-Sodium Soy Sauce
  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Hoisin Sauce (low sugar)
  • 1 tsp Agave or Maple Syrup
  • 1/4 cup Water (or Chicken Stock)
  • 1 tsp Cornstarch
  • 1/4 tsp White Pepper
  • 1 large head Butter Lettuce
  • 3 Tbsp Spring Onions, sliced
  • 2 Tbsp Roasted Peanuts, chopped (optional)
  • A handful Fresh Coriander (Cilantro)

Instructions:

  1. Whisk the Sauce: In a small bowl, combine the soy sauce, rice vinegar, hoisin, agave/syrup, water/stock, cornstarch, and white pepper. Whisk until the cornstarch is dissolved and set aside.
  2. Prep Vegetables: Finely dice all filling vegetables (onion, mushrooms, water chestnuts) and mince the garlic and ginger. Separate and wash the lettuce leaves; pat them completely dry and chill them.
  3. Heat the Pan: Heat 1 tablespoon of sesame oil in the wok or frying pan over medium-high heat until shimmering. Add the ground chicken, breaking it up with a wooden spoon.
  4. Brown the Meat: Season lightly with salt and pepper. Cook until the chicken is fully browned and any liquid has evaporated (this is key to avoiding a soggy filling). Drain off any excess fat if needed. Remove the cooked chicken and set it aside, leaving any residual oil in the pan.
  5. Sauté the Aromatics: Add the remaining 1 tablespoon of sesame oil to the pan. Add the diced onion and cook for 2-3 minutes until softened. Then, add the minced garlic and grated ginger and cook for 60 seconds until fragrant—do not let the garlic burn!
  6. Introduce Crunch: Add the diced shiitake mushrooms and water chestnuts. Cook for another 3 minutes until the mushrooms have softened slightly.
  7. Finish the Filling: Return the cooked chicken to the pan and stir to combine with the vegetables. Give the reserved sauce mixture a quick stir and pour the sauce over the chicken mixture.
  8. Simmer: Bring the mixture to a gentle simmer, stirring constantly for 1-2 minutes until the sauce thickens significantly and coats the chicken evenly. It should be glossy and sticky. Taste test and adjust seasoning if required.
  9. Assembly: Spoon the warm chicken filling into the chilled, dry lettuce cups. Top generously with sliced spring onions, chopped peanuts, and fresh coriander. Serve immediately.