Asian Chicken Lettuce Wraps

Instructions

1. Step 1

   Separate the lettuce into whole leaves, rinse them in cold water, and drain thoroughly. Refrigerate the leaves while preparing the filling.

   Ingredients used: 1.0 piece Butter Lettuce

   Cookware: colander

2. Step 2

   Whisk the soy sauce, hoisin sauce, rice vinegar, sesame oil, and brown sugar together until the sugar begins to dissolve.

   Ingredients used: 10.0 gr Brown Sugar, 45.0 ml Hoisin Sauce, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 45.0 ml Soy Sauce

   Cookware: small bowl, whisk

3. Step 3

   Heat the neutral cooking oil in a large skillet over medium heat. Add the chicken and black pepper, then break the meat into small pieces and cook until no pink areas remain.

   Timer: 6 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 500.0 gr Ground Chicken, 15.0 ml Vegetable Oil

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the onion, bell pepper, and mushrooms. Cook over medium heat until the vegetables soften and excess mushroom liquid evaporates.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Mushroom, 120.0 gr Red Bell Pepper, 120.0 gr Yellow Onion

   Cookware: large skillet, wooden spoon

5. Step 5

   Stir in the garlic and ginger and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: large skillet, wooden spoon

6. Step 6

   Add the water chestnuts and prepared sauce. Cook over medium heat, stirring, until the filling is glossy and the chicken reaches at least 74°C internally.

   Timer: 3 min (fixed)

   Ingredients used: 140.0 gr Water Chestnut

   Cookware: large skillet, wooden spoon

7. Step 7

   Remove the skillet from the heat and fold in the green onion.

   Ingredients used: 40.0 gr Scallion

   Cookware: large skillet, wooden spoon

8. Step 8

   Spoon the warm chicken filling into the chilled lettuce leaves and serve immediately.