Chicken lettuce wraps

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Serves 6

Step 2

Prep time 15 minutes

Step 3

Make the sauce In a bowl, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic, and ginger.

Step 4

In a bowl, mix 2 Tbsp. of the sauce into the ground chicken.

Step 5

In a large skillet, heat 2 Tbsp. of the vegetable oil over medium-high heat. When shimmering hot, add the chicken and cook, breaking up the meat with a wooden spoon, until browned, 5 to 6 minutes. Transfer the meat to a plate and set it aside.

Step 6

Add the remaining 1 Tbsp. oil to the skillet, then add the scallion whites, garlic, and ginger and cook, stirring, for 1 minute.

Step 7

Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes. Return the chicken to the pan, then add the water chestnuts, bell pepper, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes. Stir in the scallion greens.

Step 8

Transfer the mixture to a bowl and set out with the lettuce leaves.