Ingredients:

  • 2 heads Butter Lettuce or Bibb Lettuce
  • 1 lb Lean Ground Chicken
  • 5 oz Fresh Shiitake Mushrooms, stems removed and finely minced
  • 1 can (8 oz) Water Chestnuts, drained and finely minced
  • 2 tbsp Avocado Oil
  • 3 cloves Garlic, grated
  • 1 tbsp Fresh Ginger, grated
  • 3 Green Onions, thinly sliced
  • 3 tbsp Low-Sodium Soy Sauce
  • 2 tbsp Reduced-Sugar Hoisin Sauce
  • 1 tbsp Rice Wine Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Chili Garlic Sauce
  • 1 tsp Cornstarch

Instructions:

  1. Carefully peel the leaves off the butter lettuce heads, keeping them whole. Submerge them in a large bowl of ice water for 10 minutes to shock them into a rigid, ultra-crisp state.
  2. Spin the lettuce leaves dry or pat very gently with paper towels before serving.
  3. In a small bowl, whisk together the soy sauce, hoisin, rice wine vinegar, chili garlic sauce, sesame oil, and cornstarch until the cornstarch is completely dissolved.
  4. Heat a wok or 12-inch cast iron skillet over high heat with avocado oil. Add the ground chicken and shiitake mushrooms, searing until the meat is browned and caramelized.
  5. Add the garlic, ginger, and the whites of the green onions to the pan. Sauté for 1 minute until fragrant.
  6. Stir in the water chestnuts and the prepared sauce. Toss for 1-2 minutes until the sauce thickens and coats the chicken evenly. Garnish with green onion tops and serve in the chilled lettuce cups.