Ingredients
Scale
For the Sauce:
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce or tamari
- 1 tablespoon fresh grated ginger
- 3 cloves garlic (minced)
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 1 teaspoon cornstarch
For the Meat:
- 2 teaspoons sesame oil
- 8 oz. white mushrooms (minced)
- 1/4 teaspoon salt
- 5 oz. water chestnuts (drained and minced)
- 1 lb. ground chicken
- 1 tablespoon soy sauce
- 2 tablespoons chopped fresh Thai basil
- 2 tablespoons chopped fresh cilantro
For Serving:
- 1 head lettuce
- Diced green onions for garnish
Instructions
- Let’s start with the sauce. Combine all sauce ingredients in a small bowl. Whisk until the cornstarch dissolves, then set aside.
- Now, onto the chicken. Heat sesame oil in a large skillet over medium/high heat. Add mushrooms and sprinkle with salt. Cook for 5-7 minutes until mushrooms release moisture and cook down.
- Toss in water chestnuts and sauté for an additional 2 minutes. Remove mushrooms and chestnuts from the skillet and set aside.
- Return skillet to heat and add ground chicken. Break it up with a spatula and cook until no longer pink. Stir in soy sauce and cook for 5-6 minutes.
- Add mushrooms and water chestnuts back to the skillet. Pour sauce over the mixture and heat over medium/high heat. Let it simmer for 2-3 minutes until thickened.
- Once sauce thickens, remove from heat and stir in Thai basil and cilantro. Serve chicken mixture in lettuce wraps and garnish with green onions. Enjoy!