Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into ½-inch cubes
  • 2 tbsp (30ml) hoisin sauce
  • 1 tbsp (15ml) soy sauce, low sodium preferred
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) sesame oil
  • 1 clove garlic, minced
  • ½ inch ginger, grated
  • Pinch of red pepper flakes (optional)
  • 1 tbsp (15ml) vegetable oil
  • 1 small onion, finely chopped
  • 1 red bell pepper, finely diced
  • 1 carrot, peeled and finely diced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tbsp (30ml) hoisin sauce (plus extra for drizzling)
  • 1 tbsp (15ml) soy sauce, low sodium preferred
  • 1 tbsp (15ml) rice vinegar
  • 1 head butter lettuce or Boston lettuce, leaves separated and washed
  • Optional toppings: chopped peanuts, sliced green onions, sesame seeds, sriracha mayo

Instructions:

  1. Combine marinade ingredients in a bowl. Add chicken, toss to coat, and marinate for at least 15 minutes (or longer in the fridge).
  2. Chop all vegetables finely while the chicken is marinating.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through (internal temperature reaches 165°F/74°C).
  4. Add the onion, bell pepper, and carrot to the skillet with the chicken. Sauté until softened. Add the garlic and ginger and cook for another minute until fragrant.
  5. Pour in the hoisin sauce, soy sauce, and rice vinegar. Stir to combine and cook for a few minutes until the sauce has thickened slightly and is glossy.
  6. Spoon the chicken mixture into the lettuce cups.
  7. Sprinkle with desired toppings (peanuts, green onions, sesame seeds, a drizzle of hoisin, or sriracha mayo).
  8. Serve immediately and enjoy!