November 25 Time: 20 minutes Yield: 4 servings
Ever had lettuce wraps at your favorite Asian restaurant and you want to recreate them? Full of flavor and served on a crispy lettuce leaf—you can serve this recipe as an appetizer (serves 6-8) or as a main course (serves 2-4).
• 3 to 5 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch (optional)
• 1 pound ground chicken or ground turkey (also thinly cut chicken breast)
• 2 teaspoons vegetable oil, divided
• 8 ounces white button or cremini mushrooms, finely chopped
• Op veg: finely diced onions, fine dice bell peppers, fine diced or grated carrot
• 1 (8-ounce) can water chestnuts, drained and finely chopped
• 3 cloves garlic, minced
• 1 tablespoon peeled and minced fresh ginger
• 1/2 cup thinly sliced scallions (from about 6 scallions), divided
• 2 small heads Bibb or butter lettuce
• Red pepper flakes and hot sauce for serving, if desired
To make the sauce: Place 3 tablespoons of the hoisin sauce, soy sauce, rice vinegar, and sesame oil in a small bowl and whisk. If you'd like a more thickened, glossy sauce, whisk in the cornstarch; place near the stove.
To cook the chicken: Heat 1 teaspoon of the oil in a large frying pan over medium heat until shimmering. Add the ground chicken and cook, breaking it up into small pieces, until cooked through and no longer pink, 7 to 8 minutes. Transfer the cooked chicken to a clean bowl; set aside.
To cook the vegetables: Add the remaining 1 teaspoon oil to the same pan. Add the mushrooms and any optional vegetables, and cook, stirring occasionally until tender, 4 to 5 minutes. Stir in the water chestnuts, garlic, and ginger, and cook until fragrant, about 30 seconds.
Combine the vegetables and chicken. Return the chicken to the pan and add 1/2 of the scallions.
Add the sauce and cook, stirring occasionally, until bubbling and the sauce is warmed through (about 30 to 60 seconds). Taste and add more hoisin sauce if desired.
Break off all the lettuce leaves and pile them on a plate. To serve, place a generous spoonful of chicken mixture in the middle of a lettuce leaf, top with scallions and hot sauce or red pepper flakes, and enjoy!
