Chicken Lettuce Wraps

Ingredients

The sauce

• 3 tablespoons Thai sweet chili sauce

• 3 tablespoons hoisin sauce

• 3 tablespoons light soy sauce

• 2 tablespoons Sriracha

• 2 tablespoons vegetable oil

• 1 teaspoon sesame oil

• 11/2 tablespoons unseasoned rice vinegar

• 2 tablespoons minced garlic (about 4 cloves)

• 1 tablespoon minced fresh ginger

The filling

• 1 pound ground chicken

• 3 tablespoons vegetable oil

• 8 scallions, thinly sliced, whites and greens kept separate

• 1 tablespoon minced garlic (about 2 cloves)

• 1 tablespoon minced fresh ginger

• 1/2 pound white mushrooms, trimmed, cleaned, and finely chopped

• 1/2 cup finely diced canned water chestnuts

• 1 small red bell pepper, finely chopped

2 heads butter lettuce, leaves separated

Cravings

Directions

MAKE THE SAUCE: In a bowl, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic, and ginger.

MAKE THE FILLING: In a bowl, mix 2 tablespoons of the sauce into the ground chicken.

In a large skillet, heat 2 tablespoons of the vegetable oil over medium-high heat. When shimmering-hot, add the chicken and cook, breaking up the meat with a wooden spoon, until browned, 5 to 6 minutes. Transfer the meat to a plate and set aside.

Add the remaining 1 tablespoon oil to the skillet, then add the scallion whites, garlic, and ginger and cook, stirring, for 1 minute.

Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes. Return the chicken to the pan, then add the water chestnuts, bell pepper, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes. Stir in the scallion greens.

Transfer the mixture to a bowl and set out with the lettuce leaves.