Easy Chicken Lettuce Wrap

• Gluten free

• Meat

  • 1 lb Ground chicken

• Produce

  • 1 head Bibb or butter lettuce
  • 2 cloves Garlic
  • 2 tsp Ginger
  • 3 Green onions
  • 230 g Mushrooms, white

• Canned Goods

  • 1 (8-ounce can Water chestnuts, whole

• Condiments

  • 1 Chili oil or sriracha, Homemade
  • 1 Hoisin sauce
  • 2 tbsp Oyster sauce
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/4 tsp Black pepper, Powder
  • 1 Sesame seeds, Toasted

• Oils & Vinegars

  • 2 tbsp Peanut oil

• Nuts & Seeds

  • 1/4 cup Almond or other type of nuts

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

Found on omnivorescookbook.com

Description

Ingredients

• 2 tablespoons peanut oil (or olive oil)
• 1 pound ground chicken (or turkey)
• 2 cloves garlic, minced
• 3 green onions, sliced
• 2 teaspoons freshly grated ginger
• 230 grams (8 ounces) white mushrooms, quartered
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 1 head bibb or butter lettuce
• 1 tablespoon Shaoxing wine (or dry sherry, or Japanese sake, or chicken stock)
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce (or light soy sauce)
• 1/4 teaspoon black pepper powder
• Toasted sesame seeds
• 1/4 cup slivered almond or other type of nuts
• Hoisin sauce (the homemade version works even better)
• Homemade chili oil or Sriracha

Directions

• Mix all the ingredients for the sauce in a small bowl.
• Heat 1 tablespoon oil in a large skillet over medium high heat. When the oil is hot, add ground chicken. Chop and stir, until separated to smaller pieces and the surface turns light brown but the inside is still a bit pink. Transfer the chicken to a plate and set aside. If your chicken sticks to the pan, pour in a tablespoon of cooking wine (dry sherry, Shaoxing wine, etc.) or chicken stock to deglaze, and transfer the brown bits to the plate with the chicken.
• Add the rest – 1 tablespoon oil, onions and mushrooms. Cook until the onions turn tender and the mushrooms are browned.
• Add the garlic and ginger. Cook for a few seconds to release the aroma.
• Add back the cooked chicken and water chestnuts. Pour in sauce. Stir to mix well, until the sauce is mostly absorbed. Carefully taste the chicken. Adjust the seasoning by adding salt, if necessary. I prefer to not season too much during this stage because you might use other sauces to serve the dish.
• Transfer the chicken onto a big plate and garnish with the green part of green onions and sesame seeds, if you’re using them.
• Serve warm with separated lettuce leaves, chili oil (or any other hot sauce you prefer), hoisin sauce, and chopped nuts on the side.
• To eat, spoon the chicken mixture into the center of a lettuce leaf and add any preferred toppings. Enjoy it tacostyle!