Chicken Lettuce Wraps with Coriander Mint Chutney

Instructions

1. 1

   Prepare Lettuce and Sauce

   • Carefully separate 12-16 large outer leaves from the head of iceberg lettuce. Wash them thoroughly and pat dry. For maximum crispness, place them in a bowl of ice water for 10 minutes, then spin dry and chill in the refrigerator.
   • In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, and toasted sesame oil.
   • In a separate tiny bowl, whisk the cornstarch and 2 tablespoons of water until smooth to create a slurry. Set both bowls aside.
2. 2

   Cook Aromatics and Chicken

   • Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
   • Add the finely chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
   • Add the minced garlic and grated ginger. Sauté for another minute until fragrant, being careful not to burn the garlic.
   • Add the ground chicken to the skillet. Use a spatula to break it into small crumbles. Cook for 5-7 minutes, until it is browned and cooked through with no pink remaining. Drain any excess fat if necessary.
3. 3

   Add Vegetables and Sauce

   • Stir in the finely chopped mushrooms and water chestnuts. Cook for 4-5 minutes, allowing the moisture from the mushrooms to cook off and the mixture to become relatively dry.
   • Pour the hoisin sauce mixture over the filling and stir to combine everything well.
   • Give the cornstarch slurry a quick re-whisk and pour it into the skillet. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and glazes the filling.
4. 4

   Finish and Serve

   • Remove the skillet from the heat. Stir in the sliced white and light green parts of the scallions.
   • To serve, spoon a generous amount of the warm chicken filling into each chilled lettuce cup.
   • Garnish with the sliced dark green parts of the scallions and serve immediately.