Chicken Lettuce Wraps

18 ingredients
5 steps

Ingredients

  • sauce
  • 3 tablespoons sauce Housin
  • 3 tablespoons soy sauce
  • 2 tablespoons Sriracha
  • 2 tablespoons oil
  • 1 teaspoon sesame oil
  • 1 1/2 tablespoons rice vinegar unseasoned
  • 2 tablespoons minced garlic about 4 cloves
  • 1 tablespoon fresh ginger minced
  • 1 pound ground chicken
  • 3 tablespoons oil
  • 8 scallions green onions thinly sliced, whites and greens kept separate
  • 1 tablespoon minced garlic about 2 cloves
  • 1 tablespoon fresh ginger minced
  • 1/2 pound white mushrooms trimmed, cleaned, and finely chopped
  • 1/2 cup water chestnuts finely diced canned
  • 1 red bell pepper small, finely chopped
  • lettuce leaves separated

Directions

  1. 1
    Make the sauce: In a bowl, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic, and ginger.
  2. 2
    In a bowl, mix 2 Tbsp. of the sauce into the ground chicken.
  3. 3
    In a large skillet, heat 2 Tbsp. of the vegetable oil over medium-high heat. When shimmering-hot, add the chicken and cook, breaking up the meat with a wooden spoon, until browned, 5 to 6 minutes. Transfer the meat to a plate and set aside.
  4. 4
    Add the remaining 1 Tbsp. oil to the skillet, then add the scallion whites, garlic, and ginger and cook, stirring, for 1 minute.
  5. 5
    Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes. Return the chicken to the pan, then add the water chestnuts, bell pepper, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes. Stir in the scallion greens.

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