Ingredients:

  • 3 tbsp low-sodium soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp chili garlic sauce
  • 1 tsp cornstarch
  • 1 lb ground chicken
  • 1 tbsp avocado oil
  • 1/2 cup canned water chestnuts, finely diced
  • 1/2 cup yellow onion, finely diced
  • 2 green onions, thinly sliced
  • 1/4 cup shaved carrots
  • 1 head butter lettuce
  • 1/4 cup fresh cilantro leaves

Instructions:

  1. Separate the butter lettuce leaves carefully and submerge them in a bowl of ice water for at least 10 minutes. Remove, spin dry or pat thoroughly with paper towels, and refrigerate until serving to ensure maximum crispness.
  2. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, grated ginger, minced garlic, chili garlic sauce, and cornstarch to create the glaze.
  3. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the ground chicken and spread it out, letting it sear undisturbed for 2-3 minutes to develop a brown, crispy crust.
  4. Add the diced yellow onion and shaved carrots to the skillet. Sauté for about 3 minutes until the onions turn translucent and slightly sweet. Add the garlic and ginger last, stirring constantly for 30 seconds. If you add them too early, they’ll burn and turn bitter, ruining the delicate balance of the glaze.
  5. Pour the prepared sauce over the chicken mixture. Toss constantly for 1 minute until the liquid bubbles and transforms into a thick, glossy lacquer that coats the meat.
  6. Fold in the diced water chestnuts and half of the green onions. Cook for just one more minute to warm them through. You want the chestnuts to stay cold crisp inside the hot sauce. Remove from heat immediately to prevent the chicken from drying out.
  7. Spoon the warm chicken filling into the chilled lettuce cups. Top with the remaining green onions, fresh cilantro, and shaved carrots.