Ingredients:

  • 1 lb ground chicken breast
  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha
  • 1 tsp cornstarch
  • 1 tbsp neutral oil
  • 0.5 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 8 oz water chestnuts, drained and finely chopped
  • 0.25 cup green onions, thinly sliced
  • 1 head butter lettuce, leaves separated
  • 0.25 cup shredded carrots
  • 0.25 cup fresh cilantro leaves

Instructions:

  1. Whisk soy sauce, hoisin sauce, rice vinegar, sesame oil, sriracha, and cornstarch in a small bowl until the cornstarch is fully dissolved to create the glaze.
  2. Submerge the separated butter lettuce leaves in a large bowl of ice water for 10 minutes to maximize crispness, then pat dry before serving.
  3. Heat neutral oil in a large wok or cast-iron skillet over high heat. Add the ground chicken and cook, breaking it into small crumbles, until browned and cooked through.
  4. Stir in the diced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onions are translucent and aromatics are fragrant.
  5. Add the chopped water chestnuts and pour the prepared glaze over the chicken mixture. Toss constantly for 1-2 minutes until the sauce thickens and creates a mahogany glaze.
  6. Fold in the green onions and remove from heat. Spoon the mixture into the chilled lettuce leaves and garnish with shredded carrots and cilantro.