Ingredients
- 1 tbsp sesame oil
- 1 1/4 lb ground chicken
- 1 (8-oz) can water chestnuts, drained and diced
- 3 oz shiitake mushrooms diced (optional, we don't use it)
- 3 scallions/green onions thinly sliced
- 1 head of iceberg lettuce, or bunch of romaine lettuce, separated and washed
Sauce
- 1/4 cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 2 tsp lightly packed fresh grated ginger (optional, we don't use it)
- 3 garlic cloves minced
- 1 shallot diced (optional, we don't use it)
Instructions
- In a small bowl, add all sauce ingredients and whisk together.
- In a large skillet, add 1 tbsp sesame oil and bring to medium high heat.
- Add in ground chicken and cook and stir until crumbled and browned.
- Add in water chestnuts and mushrooms.
- Reduce heat to medium.
- Pour in sauce and stir into ingredients until ingredients are evenly coated in sauce.
- Cover skillet with lid to cook a few minutes and allow ingredients to absorb sauce.
- Then assemble your lettuce wraps.
From https://kirbiecravings.com/chicken-lettuce-wraps-meal-prep/#recipe
