Recipe Index

Ingredients

• For the filling:
• 1 to 2 tablespoons neutral oil (avocado, canola, or olive oil)
• 1 pound ground chicken (or finely diced chicken thighs or breasts)
• 1 cup finely diced mushrooms (cremini, shiitake, or white button)
• 1 (8-ounce) can water chestnuts, drained and finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 4 green onions, thinly sliced
• For the stir-fry sauce:
• 1/4 cup hoisin sauce
• 2 to 3 tablespoons low-sodium soy sauce (or tamari or coconut aminos)
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon to 1 tablespoon Sriracha or chili-garlic sauce (optional)
• 1/4 cup water
• For the dipping sauce (table-side special sauce):
• 2 tablespoons granulated sugar
• 1/2 cup water
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1/8 teaspoon chili oil
• 2 tablespoons chopped green onion
• 1/2 to 1 teaspoon Chinese hot mustard paste, to taste
• 1 to 3 teaspoons chili garlic sauce, to taste
• To serve:
• 1 head butter lettuce (Bibb), leaves separated and washed
• 1 ounce thin rice stick noodles, flash-fried in hot oil (optional, for crunch)

Method

1. Whisk the hoisin sauce, soy sauce, oyster sauce, rice wine vinegar, Sriracha and 1/4 cup water into a stir-fry sauce, holding the sesame oil back for the very end.
2. Build the dipping sauce base by dissolving the sugar in the 1/2 cup water and stirring in the soy sauce, rice vinegar, chili oil and chopped green onion, then leave it waiting for the table.
3. Heat the neutral oil in a large skillet or wok over medium-high heat and cook the ground chicken for 5 to 8 minutes, breaking it into small bits, until browned and cooked through; drain off any excess fat.
4. Stir the garlic and ginger through the chicken for about 1 minute until their raw edge disappears.
5. Add the diced mushrooms and stir-fry for about 2 minutes until they soften and give up their moisture.
6. Pour the hoisin stir-fry sauce over the chicken and simmer for 2 to 3 minutes, stirring, until it thickens slightly and coats the filling.
7. Fold in the water chestnuts and green onions for about 2 minutes, take the pan off the heat, and stir in the sesame oil last.
8. For the optional crunch, heat oil to 400F and drop in the rice stick noodles a few at a time; they puff within seconds, so lift them out quickly onto paper towels.
9. Spoon the chicken filling into the washed lettuce leaves, crown with crisp noodles if you made them, and finish the dipping sauce at the table with hot mustard paste and chili garlic sauce stirred in to taste.

Prep: 15 min · Cook: 15 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data