Ingredients:

  • 2 heads Butter lettuce (Bibb or Boston), leaves 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 (Sambal Oelek)
  • 1 tsp Cornstarch
  • 1 lb Ground chicken
  • 1 tbsp Neutral oil (avocado or grapeseed)
  • 1 cup Shiitake mushrooms, finely minced
  • 1 can (225g) Water chestnuts, drained and finely diced
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 2 Green onions, thinly sliced (whites and greens separated)

Instructions:

  1. Submerge separated lettuce leaves in a bowl of ice water for 5 minutes to ensure maximum crispness. Drain and pat thoroughly with paper towels, then refrigerate until serving.
  2. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch until the starch is fully dissolved.
  3. Heat neutral oil in a large skillet or wok over high heat until shimmering. Add the ground chicken, spreading it into a flat layer. Leave untouched for 5 minutes to develop a golden-brown sear.
  4. Crumble the chicken and add the minced mushrooms, water chestnuts, garlic, ginger, and the white parts of the green onions. Sauté for 3 minutes until mushrooms are tender and aromatics are fragrant.
  5. Pour the sauce over the mixture and toss constantly for 1-2 minutes until the sauce thickens into a glossy lacquer coating the chicken.
  6. Garnish with the green parts of the onions and serve immediately inside the chilled lettuce cups.