Ingredients:

  • 3 tbsp Hoisin sauce
  • 2 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • 1 tsp Toasted sesame oil
  • 1 tsp Cornstarch
  • 1 tsp Freshly grated ginger
  • 1 tsp Chili garlic sauce
  • 1 lb ground chicken
  • 1 tbsp neutral oil
  • 1/2 cup canned water chestnuts, drained and finely diced
  • 1/2 cup scallions, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup shredded carrots
  • 1 head butter lettuce, leaves separated

Instructions:

  1. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, cornstarch, grated ginger, and chili garlic sauce until the cornstarch is fully dissolved.
  2. Wash the lettuce leaves, pat dry, and store in the refrigerator to ensure maximum crunch.
  3. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the ground chicken, breaking it apart with a wooden spoon. Let it sear undisturbed for 2-3 minutes to develop a golden-brown crust.
  4. Add the minced garlic, diced water chestnuts, and shredded carrots to the skillet. Sauté for an additional 2 minutes until the aromatics are fragrant and the chicken is fully cooked through.
  5. Pour the whisked sauce over the chicken mixture. Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken.
  6. Stir in the sliced scallions and remove from heat. Spoon the warm filling into the chilled lettuce cups and serve immediately.