Name: Asian Chicken Lettuce Wraps
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 8 oz skinless (boneless chicken thighs, ground); 1/4 cup water chestnuts (chopped fine); 1/4 cup dried shiitake mushrooms (If you can’t find dried, fresh, chopped shiitake mushrooms will work); 1 tbsp reduced sodium soy sauce; 1/4 tsp dark soy sauce; 1/2 tsp oyster sauce; 1 1/2 tsp sesame oil; 1 tbsp rice wine or dry sherry; 1/2 tsp sugar; freshly ground white pepper (to taste); 2 cloves garlic (finely chopped); 6 iceberg lettuce leaves (rinsed (careful not to break)); 2 tbsp diced scallions; 4 tbsp hoisin sauce; 1/2 tsp chili sauce (I used Sriracha); 1 tbsp warm water

Instructions

1
Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
2
Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
3
Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
4
Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
5
Heat remaining sesame oil in a wok or large skillet over medium-high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
6
To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

Asian Chicken Lettuce Wraps

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