Ingredients:

  • 1 lb ground chicken (mix of breast and thigh)
  • 1 cup shiitake mushrooms, finely diced
  • 8 oz canned water chestnuts, drained and finely diced
  • 0.5 red bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 green onions, whites and greens separated
  • 1 tbsp avocado oil
  • 0.25 cup hoisin sauce
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha
  • 1 head butter lettuce, leaves separated
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup shredded carrots

Instructions:

  1. Prepare the lettuce. Separate the butter lettuce leaves, wash them in cold water, and pat them dry with a paper towel.
  2. Whisk the sauce. In a small bowl, combine the hoisin, soy sauce, rice vinegar, sesame oil, and sriracha.
  3. Sizzle the chicken. Heat the avocado oil in a large skillet over high heat until it shimmers and wisps of smoke appear. Add the ground chicken, breaking it into large chunks with a spatula.
  4. Develop the crust. Let the chicken sit undisturbed for 3 minutes until a deep brown crust forms on the bottom. Then, break it into smaller crumbles.
  5. Add the aromatics. Toss in the white parts of the green onions, garlic, and ginger. Stir for 1 minute until the fragrance fills your kitchen.
  6. Incorporate the vegetables. Add the diced shiitake mushrooms, red bell pepper, and water chestnuts. Cook for 3-4 minutes until the mushrooms have softened and released their moisture.
  7. Glaze the mixture. Pour the prepared sauce over the chicken and vegetables. Stir constantly for 2 minutes until the sauce bubbles and thickens into a glossy coating.
  8. Final seasoning check. Taste a small spoonful. If it needs more punch, add a splash of soy; if it's too salty, a teaspoon of sugar can help.
  9. Garnish and serve. Remove from heat and stir in the chopped cilantro and the green parts of the onions.
  10. Assemble. Spoon the warm filling into the center of each lettuce leaf, topping with shredded carrots.