Asian Chicken Lettuce Wraps

Instructions

1. Step 1

   Rinse the lettuce leaves in cold water, drain well, and pat dry. Refrigerate them while preparing the filling.

   Timer: 5 min (fixed)

   Cookware: colander

2. Step 2

   Whisk the soy sauce, hoisin sauce, rice vinegar, sesame oil, and sriracha sauce together until smooth.

   Timer: 1 min (fixed)

   Cookware: mixing bowl, whisk

3. Step 3

   Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until softened.

   Timer: 3 min (fixed)

   Cookware: skillet, wooden spoon

4. Step 4

   Add the garlic and ginger and stir until fragrant.

   Timer: 1 min (fixed)

   Cookware: skillet, wooden spoon

5. Step 5

   Add the ground chicken and black pepper. Cook over medium heat, breaking the meat into small crumbles, until no pink remains and the chicken reaches 74°C.

   Timer: 8 min (fixed)

   Cookware: skillet, wooden spoon

6. Step 6

   Stir in the mushrooms and water chestnuts. Cook until the mushrooms soften and their released moisture mostly evaporates.

   Timer: 4 min (fixed)

   Cookware: skillet, wooden spoon

7. Step 7

   Pour in the prepared sauce and simmer over medium heat until it coats the filling and no watery liquid remains.

   Timer: 2 min (fixed)

   Cookware: skillet, wooden spoon

8. Step 8

   Remove the skillet from the heat and fold in the scallions. Spoon the warm chicken filling into the chilled lettuce leaves and serve immediately.

   Timer: 1 min (fixed)

   Cookware: skillet, wooden spoon