Ingredients:

  • 1 lb ground chicken
  • 1 cup shiitake mushrooms, finely diced
  • 8 oz canned water chestnuts, drained and minced
  • 1/2 white onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp avocado oil
  • 1/4 cup hoisin sauce
  • 2 tbsp low sodium soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp sriracha
  • 1 large head butter lettuce
  • 1/4 cup green onions, sliced

Instructions:

  1. Whisk the hoisin sauce, soy sauce, rice wine vinegar, and sriracha in a small bowl and set aside. Ensure all vegetables are minced and ready before heating the pan.
  2. Heat avocado oil in a large skillet over medium high heat until you see a faint wisp of smoke. Add the 1 lb ground chicken and break it up with a wooden spoon. Note: Don't move it too much at first; let it sit for 2 minutes to develop a brown crust.
  3. Once the chicken is mostly browned, add the 1/2 white onion and 1 cup diced shiitake mushrooms. Cook for 3–4 minutes until the onions are translucent and the mushrooms have shrunk. You should smell the earthy, woody fragrance of the shiitakes intensifying.
  4. Add the 3 cloves minced garlic and 1 tbsp grated ginger. Stir constantly for 30-45 seconds until the sharp sting of raw garlic turns into a sweet, mellow aroma. Do not let them brown too much or they will turn bitter.
  5. Pour the prepared sauce over the mixture and stir to coat. Once the glaze bubbles and thickens (about 1-2 minute), fold in the minced water chestnuts and green onions. Remove from heat immediately to preserve crunch.
  6. Separate the butter lettuce leaves, wash, and pat dry. Spoon the warm chicken mixture into the cold lettuce cups and serve immediately.