Chicken Lettuce Wraps

• servings: 4 servings
• total time: 30 minutes

Ingredients

3 1/2 tbsp. canola oil, divided

2 3.5-ounce containers shiitake mushrooms, stems removed and chopped

Kosher salt and pepper

1 1/4 lb. boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces

2 cloves garlic, finely chopped

1 tsp. grated ginger

1/4 c. hoisin sauce

1 tbsp. low-sodium soy sauce

1 tsp. rice vinegar

1 tsp. sriracha

1/2 tsp. toasted sesame oil

1 8-ounce can sliced water chestnuts, drained and finely chopped

4 scallions, finely chopped, dark green parts reserved for topping

Toasted sesame seeds, for sprinkling

1 small head butter lettuce, leaves separated

Directions

Heat 2 tablespoons canola oil in large skillet on medium-high. Add mushrooms, season with 1/4 teaspoon each salt and pepper, and cook, stirring occasionally, until golden brown, 4 to 5 minutes. Transfer to plate.

In same skillet, heat remaining 1 1/2 tablespoons canola oil on medium-high. Add chicken in single layer, then season with 1/4 teaspoon each salt and pepper. Cook undisturbed until golden brown, 3 to 4 minutes. Turn, stir in garlic and ginger, and then cook, turning once or twice more and gently breaking up chicken, until cooked through, 2 to 3 minutes.

Meanwhile, in small bowl, stir together hoisin, soy sauce, vinegar, sriracha, and sesame oil.

Add sauce to pan and stir until coated. Remove from heat, then fold in water chestnuts, scallions (white and light green parts), and mushrooms, scraping up browned bits. Sprinkle with reserved scallion greens and sesame seeds. Spoon into lettuce leaves and serve immediately.