Ingredients:

  • 1 large head Butter Lettuce
  • 2 cups ice water
  • 1 lb ground chicken breast
  • 1 tbsp neutral oil
  • 8 oz water chestnuts, drained and finely diced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 cup scallions, whites and greens separated
  • 3 tbsp hoisin sauce
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp chili garlic sauce

Instructions:

  1. Separate the lettuce leaves, keeping them whole. Submerge them in a bowl of ice water for 10 minutes. Just before serving, spin them dry or pat very gently with paper towels.
  2. In a small bowl, whisk together the hoisin, soy sauce, rice wine vinegar, sesame oil, and chili garlic sauce until emulsified.
  3. Heat the neutral oil in a large heavy-bottomed skillet or wok over medium-high heat until it shimmers. Add the ground chicken in a flat layer and sear without stirring for 2-3 minutes until a mahogany crust develops.
  4. Break the meat into small crumbles. Add the diced water chestnuts, minced garlic, grated ginger, and the white parts of the scallions. Sauté for 1-2 minutes until aromatics are fragrant.
  5. Pour the sauce mixture over the chicken. Toss and stir for 1-2 minutes until the sauce caramelizes and coats the chicken in a thick, glossy lacquer. Garnish with scallion greens and serve immediately in the chilled lettuce cups.