Ingredients:

  • 1/4 cup Hoisin Sauce
  • 2 Tbsp Low Sodium Soy Sauce
  • 1 Tbsp Unseasoned Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Brown Sugar or Honey
  • 2 Tbsp Water or Chicken Stock
  • 1 lb Ground Chicken or Turkey
  • 1 Tbsp Olive or Vegetable Oil
  • 3 cloves Garlic, minced
  • 1 Tbsp Freshly Grated Ginger
  • 1/2 cup Diced White or Yellow Onion
  • 1/2 cup Diced Shiitake Mushrooms (stems removed)
  • 1 cup Canned Water Chestnuts, drained and roughly chopped
  • 1/2 tsp Black Pepper
  • 2 heads Butter Lettuce or Iceberg (for serving)
  • 2 Tbsp Sliced Green Onions (Scallions), divided

Instructions:

  1. Prep the Sauce: In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, brown sugar, and water or chicken stock until the sugar is dissolved. Set aside.
  2. Prep Aromatics and Vegetables: Dice the onion, mince the garlic, grate the ginger, dice the shiitake mushrooms, and roughly chop the water chestnuts. Wash and thoroughly dry the lettuce heads; gently separate the leaves, keeping them whole.
  3. Brown the Meat: Heat the oil in a wok or large pan over medium-high heat. Add the ground chicken. Break up the meat with a spatula and cook until fully browned and no pink remains (about 5-6 minutes). Drain off any excessive fat rendered from the meat.
  4. Sauté the Aromatics: Reduce heat slightly (to medium). Push the chicken to one side of the pan. Add the diced onion, minced garlic, and grated ginger to the empty space and cook until fragrant, about 1 minute.
  5. Combine and Build Flavour: Stir the aromatics into the chicken. Season lightly with black pepper. Add the diced shiitake mushrooms and continue to cook for 2 minutes, allowing the mushrooms to soften slightly.
  6. Add Crunch and Sauce: Stir in the chopped water chestnuts. Pour the prepared Umami Sauce over the mixture.
  7. Reduce and Finish: Bring the mixture to a simmer and cook rapidly for 2-3 minutes, stirring constantly, until the sauce has thickened slightly and clings beautifully to the meat. The mixture should be moist but not watery.
  8. Garnish: Remove the pan from the heat. Stir through half of the sliced green onions.
  9. Serve: Transfer the cooked filling to a serving bowl. Arrange the crisp lettuce cups and remaining green onions on a platter. Instruct diners to spoon a generous amount of filling into a lettuce cup, top with a sprinkle of fresh green onion, and enjoy immediately.