Asian Lettuce Wraps (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute. Add ground chicken and break into small crumbles using a wooden spoon. Cook without stirring for 2-3 minutes to develop browning, then continue breaking apart and cooking until no pink remains and meat is lightly browned, about 5-6 minutes total. Don't overcrowd the pan—work in batches if your skillet is small.
2. 2Push the cooked chicken to the sides of the pan, creating a well in the center. Add sesame oil to the center, then add diced onion. Sauté until onion turns translucent, about 2-3 minutes. Add minced garlic and ginger, stirring constantly until fragrant and aromatic, about 45 seconds.
3. 3Fold the chicken back into the aromatics and add diced mushrooms and water chestnuts. Stir-fry everything together until mushrooms soften, about 2 minutes.
4. 4Pour in soy sauce, hoisin sauce, rice vinegar, and sriracha, stirring to coat all ingredients evenly. Let the mixture simmer for 2 minutes to allow flavors to meld together.
5. 5Stir the cornstarch slurry to recombine, then drizzle into the skillet while stirring constantly. Cook until the sauce thickens and coats the meat mixture with a glossy sheen, about 1 minute. Add the white parts of the scallions and stir through.
6. 6Remove from heat and taste, adjusting soy sauce or sriracha as needed. Stir in most of the green scallion parts, reserving some for garnish.
7. 7Arrange chilled butter lettuce leaves on a serving platter. Spoon the hot chicken mixture into a serving bowl and garnish with remaining green onions. Guests can assemble their own wraps by spooning 2-3 tablespoons of filling into each lettuce cup.