Ingredients:

  • 1 Head Iceberg Lettuce (large, crisp)
  • 500 g (1.1 lbs) Ground Chicken
  • 1 tbsp (15 ml) Neutral Oil (canola, peanut, or vegetable oil)
  • 1/2 cup (75 g) Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 tbsp (15 g) Fresh Ginger, grated
  • 1 cup (150 g) Cremini or Shiitake Mushrooms, finely diced
  • 1 can (225 g / 8 oz) Water Chestnuts, drained and roughly chopped
  • 1/4 cup (60 ml) Hoisin Sauce
  • 2 tbsp (30 ml) Low-Sodium Soy Sauce
  • 1 tbsp (15 ml) Rice Vinegar (unseasoned)
  • 1 tsp (5 ml) Toasted Sesame Oil
  • 1 tsp (5 g) Granulated Sugar or Honey
  • 1 tsp (5 ml) Sriracha or Chili Garlic Sauce (optional, for heat)
  • 1 tsp (5 g) Cornstarch (Maizena)
  • 4 Spring Onions (Scallions), thinly sliced
  • 1/4 cup (25 g) Fresh Coriander (Cilantro), roughly chopped

Instructions:

  1. Prepare Lettuce: Carefully remove the outer leaves from the lettuce head. Rinse and pat the usable leaves dry, setting them aside on a platter. Core the remaining head and shred it for use as a base layer, if desired.
  2. Chop Ingredients: Finely dice the onion, mushrooms, and water chestnuts. Grate the ginger and mince the garlic. Slice the spring onions for garnish.
  3. Whisk the Sauce: In a small bowl, whisk together the Hoisin sauce, soy sauce, rice vinegar, sesame oil, sugar, chili paste (if using), and cornstarch until smooth. Set aside.
  4. Sauté Aromatics: Heat the neutral oil in the wok or skillet over medium-high heat. Add the diced onion and cook for 2–3 minutes until softened. Add the minced garlic and grated ginger and cook for 30 seconds until fragrant—do not burn the garlic!
  5. Brown the Meat: Add the ground chicken to the wok. Break up the meat with a wooden spoon and cook until it is completely browned and no longer pink (about 4–5 minutes).
  6. Drain (If Necessary): If using higher-fat ground meat, tilt the pan and carefully spoon off any excess rendered fat before proceeding.
  7. Add Vegetables: Add the diced mushrooms to the wok and stir-fry for 2–3 minutes until they release their moisture and begin to soften. Add the chopped water chestnuts and stir for 30 seconds to heat through.
  8. Thicken the Sauce: Give the reserved sauce mixture one final quick stir (as the cornstarch may have settled). Pour the sauce over the meat and vegetable mixture.
  9. Toss to Coat: Stir continuously for 1 minute. The sauce will rapidly thicken and coat the filling, becoming glossy and sticky.
  10. Final Seasoning: Taste the mixture. Adjust saltiness (add more soy) or sweetness/acidity (add more rice vinegar) if needed.
  11. Garnish and Serve: Spoon the warm filling into the prepared lettuce cups. Garnish generously with sliced spring onions and coriander. Serve immediately while the filling is hot.