Chicken Lettuce Wraps

Ingredients

• 1 pound ground chicken
• Vegetable oil for pan
• 1/2 cup small-diced carrots (about 1/4 inch cubes)
• 1 cup shitake mushrooms, diced
• 1/2 teaspoon minced ginger (plus more to taste)
• 3 cloves minced garlic (minced)
• 2 scallions, sliced (white and green parts separated)
• 3 to 4 tablespoons water
• 8 leaves bibb lettuce (see notes)
• 1/3 cup hoisin sauce
• 3 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil

Instructions

1. 1

   Make the sauce: In a bowl, whisk all the sauce ingredients until evenly combined. Set aside.

2. 2

   Heat a few drizzles of oil in a large skillet. Add the ground chicken and cook until browned and cooked through about 5 minutes, breaking it apart with a wooden spoon. Drain excess moisture from the pan if needed. Tip: I use paper towel to soak the extra moisture.

3. 3

   Push the cooked chicken to the side of the skillet, then add more oil and cook the diced carrots for 3 minutes until crisp tender. Then, add the diced mushrooms and cook for another 2 minutes.

4. 4

   Next, stir in the minced ginger, garlic, and sliced scallions (white parts only), and sauté for another 1 to 2 minutes until fragrant.

5. 5

   Add the prepared sauce and stir to coat. Then, stir in some water to taste to adjust the consistency of the sauce and balance out the flavors. Simmer for another 1-2 minutes, stirring occasionally to allow the flavors to come together.

6. 6

   Garnish with sliced green onions (green parts only). Serve on lettuce wraps. Enjoy!