Ingredients
Equipment
Method
Preparation
- In a medium bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and sriracha (if using) to create the sauce.
- Heat peanut oil in a large skillet or wok over medium-high heat.
Cooking
- Add ground chicken to the skillet and cook, breaking it apart with a spoon until browned; drain any excess fat.
- Stir in minced garlic and grated ginger and cook for about 1 minute until fragrant.
- Add diced water chestnuts, diced shiitake mushrooms, and half of the sliced green onions to the skillet, cooking for 3-5 minutes until vegetables are slightly softened.
- Pour the prepared sauce over the chicken and vegetable mixture and stir to combine, cooking for another 2-3 minutes until the sauce slightly thickens.
- Remove from heat and stir in the remaining green onions.
Serving
- Serve the chicken mixture warm with fresh butter lettuce cups. Provide extra sauce and sriracha on the side for individual preference.
Notes
For extra crunch, you can add some chopped peanuts or crispy fried noodles to the filling. If you don't have ground chicken, ground turkey can be used as a substitute.
