|
|
- 8 oz. white button or cremini mushrooms, finely chopped
|
|
|
- Optional vegetables: finely diced onions, finely diced bell peppers, finely diced or grated carrots
|
|
|
- 1 (8 oz) can water chestnuts, drained and finely chopped
|
|
|
|
- 1 tsp cornstarch (optional)
|
- 1 tbsp peeled and minced fresh ginger
|
- 1 lb ground chicken (or protein of your choice)
|
- 1/2 cup thinly sliced scallions (from about 6 scallions), divided
|
- 2 tsp vegetable oil, divided
|
- 2 small heads Bibb or butter lettuce
|
Directions:\
- Place 3 tablespoons of the hoisin sauce, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, and 1 teaspoon toasted sesame oil in a small bowl and whisk. If you'd like a more thickened, glossy sauce, whisk in 1 teaspoon cornstarch (optional).
- Heat 1 teaspoon of the oil in a large skillet over medium heat until shimmering. Add 1 pound ground chicken and cook, breaking it up into small pieces, until cooked through and no longer pink, 7 to 8 minutes. Transfer the cooked chicken to a clean bowl; set aside.
- Add the remaining 1 teaspoon oil to the same pan. Add 8 ounces finely chopped white button or cremini mushrooms and any optional vegetables, and cook, stirring occasionally until tender, 4 to 5 minutes.
- Stir in finely chopped water chestnuts, 3 cloves minced garlic, and 1 tablespoon peeled and minced fresh ginger. Cook until fragrant, about 30 seconds.
- Return the chicken to the pan and add 1/2 of the scallions.
- Add the sauce and cook, stirring occasionally, until bubbling and the sauce is warmed through, 30 to 60 seconds.
- Taste and add more hoisin sauce if desired.
- Place a generous spoonful of chicken mixture in the middle of a lettuce leaf, top with scallions and sriracha hot sauce or red pepper flakes.
Thanks to our friends at TheKitchn for this incredible recipe!