Ingredients
Equipment
Method
Prepare the Sauce
- In a small bowl, whisk together the hoisin sauce, low-sodium soy sauce, rice wine vinegar, optional Sriracha, sesame oil, and the 1/2 teaspoon of tamari (or additional 1/2 teaspoon of low-sodium soy sauce). Set aside.
Sauté Aromatics and Brown the Chicken
- Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the diced onions and cook until softened, about 5 minutes. Stir in the 1 tablespoon of finely chopped cremini mushrooms and cook until softened and slightly browned. Add the minced garlic and freshly grated ginger and cook until fragrant, about 1 minute more.
- Add the ground chicken to the skillet, breaking it up with a wooden spoon. Cook until the chicken is opaque and mostly cooked through, browning beautifully.
Simmer and Finish the Filling
- Pour the whisked sauce into the skillet with the chicken mixture. Cook for 1 to 2 minutes more, stirring constantly, until the sauce reduces slightly and coats the chicken perfectly. Ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
- Turn off the heat and stir in the drained and sliced water chestnuts and thinly sliced green onions. Season with Kosher salt and freshly ground black pepper to taste.
Assemble and Serve
- Allow the filling to cool slightly. If desired, spoon a small amount of cooked white rice into the center of each large leafy lettuce cup. Add a generous scoop (about 1/4 cup) of the chicken mixture. Serve immediately.
Nutrition
Notes
For optimal crispness, thoroughly wash and dry your lettuce, and cool the chicken filling slightly before assembling. Ensure ground chicken reaches 165°F (74°C) for food safety. The filling can be prepared 3-4 days in advance or frozen. Reheat gently on the stovetop or microwave, adding a splash of water or broth if needed. Nutrition information is estimated based on common ingredients and serving sizes and may vary.