Chicken Lettuce Wraps

By Ben · cooked up in Sprig

Hoisin sauce and a splash of rice wine vinegar are what give the filling that sticky, savory glaze you'd swear only a restaurant wok could produce. Ground chicken gets toasted until it crisps at the edges, then folded with water chestnuts and shiitake mushrooms for that satisfying crunch in every bite. The whole thing comes together fast and hits the table sizzling, fragrant with sesame and ginger. It's the kind of hands-on dinner that gets everyone leaning over the table, building their own wraps.

Ingredients

• 1 pound ground chicken
• 1 tablespoon vegetable oil
• 1 cup shiitake mushrooms, finely diced
• 1 can (8 ounces) water chestnuts, drained and finely diced
• 3 cloves garlic, finely minced
• 1 tablespoon fresh ginger, finely minced
• 3 green onions, thinly sliced, white and green parts separated
• 1 head butter lettuce or iceberg lettuce, leaves separated and washed

• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sriracha or chili garlic sauce (optional)
• 1 teaspoon granulated sugar

• 2 tablespoons roasted peanuts, roughly chopped
• 1 teaspoon toasted sesame seeds
• Fresh cilantro leaves, for serving

Instructions

1. Whisk together the hoisin sauce, soy sauce, oyster sauce, rice wine vinegar, sesame oil, sriracha, and sugar in a small bowl until the sugar dissolves. Set the sauce aside.
2. Finely dice the shiitake mushrooms and water chestnuts into pieces roughly the same size so they distribute evenly through the filling. Mince the garlic and ginger, and slice the green onions, keeping the white and green parts in separate piles.
3. Wash and separate the lettuce leaves, choosing the largest, most cup-shaped ones for wrapping. Pat them dry with paper towels and arrange them on a serving platter. Refrigerate until ready to serve — cold, crisp lettuce is key.

1. Heat a large skillet or wok over high heat until very hot. Add the vegetable oil and swirl to coat. Add the ground chicken and press it into an even layer. Let it cook undisturbed for 2 minutes to develop color, then break it apart and continue cooking until no pink remains and the edges are starting to crisp, about 4 to 5 minutes total. Drain any excess liquid from the pan if needed.
2. Push the chicken to the edges of the pan. Add the white parts of the green onion, garlic, and ginger to the center and cook for 60 seconds, stirring constantly, until fragrant.
3. Add the diced shiitake mushrooms and water chestnuts to the pan. Toss everything together and cook for 2 to 3 minutes until the mushrooms soften slightly and any moisture cooks off.
4. Pour the prepared sauce over the filling and toss to coat evenly. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and clings to the chicken. Remove from heat and stir in the green parts of the green onions.

1. Transfer the hot chicken filling to a serving bowl and place it next to the platter of chilled lettuce cups.
2. Spoon 2 to 3 tablespoons of filling into each lettuce cup. Top with chopped peanuts, toasted sesame seeds, and a few fresh cilantro leaves.
3. Serve immediately — let everyone build their own wraps at the table. Extra sauce can be served on the side for dipping if desired.

Chef's tips

Nutrition (per serving, estimated)

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