INGREDIENTS
1 tbsp sesame oil
1 lb ground chicken
1 (8 oz) can water chestnuts, drained and diced
3 oz shiitake mushrooms diced
3 scallions thinly sliced
1 head of romaine lettuce leaves washed and broken or sliced in half horizontally
FOR THE SAUCE
1/4 cup hoisin sauce
1 tbsp low-sodium soy sauce
1 tbsp regular soy sauce
1 tbsp rice vinegar
1/2 tbsp sesame oil
2 tsp lightly packed fresh grated ginger
3 garlic cloves minced
1 shallot diced
INSTRUCTIONS
In a small bowl, add all sauce ingredients and whisk together.
In a large skillet, add 1 tbsp sesame oil and bring to medium-high heat. Add in ground chicken and cook and stir until crumbled and browned. Add in water chestnuts and mushrooms.
Reduce heat to medium. Pour in sauce and stir into ingredients until ingredients are evenly coated in sauce. Cover skillet with a lid to cook a few minutes and allow ingredients to absorb the sauce. Remove lid, taste and make any adjustments as needed. If you prefer a little sweeter, you can add a little bit of sugar. If you prefer saltier, you can add a little more soy sauce. When finished, remove from heat.
Lay out lettuce leaves onto a plate. Spoon on filling. Garnish with scallions. Serve while filling is still warm.
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