Chicken Lettuce Wraps with Hoisin-Ginger Sauce

Savory minced chicken with water chestnuts and shiitakes, spooned into crisp lettuce cups with a hoisin-ginger sauce.

Ingredients

• 1 lb ground chicken
• 2 tablespoons grapeseed oil
• 2 tablespoons minced ginger
• 3 cloves garlic, minced
• 4 fresh shiitake mushrooms, finely diced
• 1/2 cup water chestnuts, finely diced
• 4 scallions, sliced
• 3 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon toasted sesame oil
• 1 teaspoon chili-garlic sauce (optional)
• 1 head butter or iceberg lettuce, leaves separated into cups
• Toasted cashews, for garnish

Directions

1. Heat the oil in a wok over high heat. Add the ginger and garlic and stir-fry 30 seconds until fragrant.
2. Add the ground chicken and stir-fry, breaking it up, until no longer pink, 3 to 4 minutes.
3. Add the shiitakes, water chestnuts, and scallion whites; stir-fry 2 minutes.
4. Stir in the hoisin, soy sauce, rice wine, sesame oil, and chili-garlic sauce. Toss until glossy and hot, 1 minute.
5. Spoon the warm filling into lettuce cups, top with scallion greens and toasted cashews, and serve to roll and eat by hand.

Notes

Inspired by Ming Tsai’s East-West lettuce wraps, a staple of his quick weeknight repertoire.