Chicken Lettuce Wraps

Ground chicken is sauteed with flavor-packed ginger, garlic, mushrooms and vegetables and tucked into crunchy lettuce wraps for a light, filling and quick weeknight dinner.

Serves 2-4
Recipe adapted from www.thekitchn.com

Ingredients

• 3-5 Tablespoons hoisin sauce
• 2 Tablespoons coconut aminos
• 2 Tablespoons rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch (optional)
• 1 pound ground chicken
• 2 teaspoons avocado oil or extra virgin olive oil, divided
• 8 ounces white button, cremini or shiitake mushrooms (stems removed), finely chopped
• Optional vegetables: finely diced onions, bell peppers, carrots
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 3 cloves garlic, minced or 3 rehydrated Maranatha Farm Garlic Coins
• 1 Tablespoon peeled and minced fresh ginger, or 1 rehydrated Maranatha Farm Ginger Coin
• ½ cup thinly sliced scallions (from about 6 scallions), divided
• 2 small heads Bibb or butter lettuce
• Sriracha hot sauce, for serving (optional)

Method

1. Place 3 tablespoons of the hoisin sauce, coconut aminos, rice vinegar, and toasted sesame oil in a small bowl and whisk. If you'd like a more thickened, glossy sauce, whisk in 1 teaspoon cornstarch (optional); place near the stove.
2. Heat 1 teaspoon of the oil in a large skillet over medium heat until shimmering. Add ground chicken and cook, breaking it up into small pieces, until cooked through and no longer pink, 7 to 8 minutes. Transfer the cooked chicken to a clean bowl; set aside.
3. Add the remaining 1 teaspoon oil to the same pan. Add 8 ounces chopped mushrooms and any optional vegetables, and cook, stirring occasionally until tender, 4 to 5 minutes.
4. Stir in finely chopped water chestnuts, garlic, and ginger. Cook until fragrant, about 30 seconds. Return the chicken to the pan and add 1/2 of the scallions.
5. Add the sauce and cook, stirring occasionally, until bubbling and the sauce is warmed through, 30 to 60 seconds. Taste and add more hoisin sauce if desired.
6. Break off all the lettuce leaves and pile them on a plate in the center of the table, along with small dishes with sriracha hot sauce (if using) and the remaining scallions. Transfer the hot chicken mixture to a serving dish, or serve straight from the skillet. Place a generous spoonful of chicken mixture in the middle of a lettuce leaf, top with scallions and sriracha hot sauce and eat right away.