Chicken and Vegetable Filling with Crisp Lettuce Cups

Instructions

1. 1

   Prepare the sauce and aromatics

   • In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Set aside.
   • Finely dice the carrots, mushrooms, and water chestnuts. Mince the garlic and grate the ginger.
   • Slice the scallions, keeping the white and green parts separate.
2. 2

   Sauté the chicken and aromatics

   • Heat the sesame oil in a large skillet or wok over medium-high heat.
   • Add the ground chicken and cook, breaking it apart with a spoon, until it's no longer pink, about 5-6 minutes.
   • Add the minced garlic, grated ginger, and the white parts of the scallions. Sauté for 1 minute until fragrant.
3. 3

   Cook the vegetables

   • Add the diced carrots and chopped mushrooms to the skillet.
   • Cook, stirring frequently, until the vegetables have softened, about 4-5 minutes.
   • Stir in the chopped water chestnuts.
4. 4

   Combine and finish the filling

   • Pour in the low-sodium soy sauce and rice vinegar. Season with white pepper and stir to combine.
   • Give the cornstarch slurry a quick stir and pour it into the skillet. Cook for 1 minute, stirring constantly, until the sauce thickens slightly and coats the filling.
   • Remove from heat and stir in the green parts of the scallions.
   • Serve warm as a filling for lettuce wraps, spring rolls, or dumplings.