Ingredients:

  • 1 lb ground chicken thigh meat
  • 1 tbsp peanut oil
  • 1 cup shiitake mushrooms, finely diced
  • 8 oz can water chestnuts, drained and finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp hoisin sauce
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha
  • 1 head butter lettuce
  • 3 green onions, thinly sliced
  • 1/4 cup crushed peanuts

Instructions:

  1. Wash the butter lettuce carefully. Keep the leaves whole and submerge them in ice water for 5 minutes to maximize the shatter factor.
  2. Whisk the hoisin, soy sauce, vinegar, sesame oil, and sriracha in a small bowl.
  3. Heat the peanut oil in your skillet over medium high heat until it shimmers and wisps of smoke appear.
  4. Brown the 1 lb ground chicken thigh. Let it sit undisturbed for 2 minutes to develop a dark, savory crust.
  5. Add the diced shiitake mushrooms and water chestnuts.
  6. Sauté for 4 minutes until the mushrooms have softened and released their moisture.
  7. Stir in the garlic and ginger. Cook for only 30-45 seconds to keep the flavors bright.
  8. Pour the sauce over the mixture.
  9. Toss everything together for 2 minutes until the sauce thickens into a velvety glaze.
  10. Garnish with green onions and peanuts.