ASIAN CHICKEN LETTUCE WRAPS
8 oz skinless, boneless chicken thighs, ground
1/4 cup water chestnuts, chopped fine
1/4 cup dried shiitake mushrooms
1 tbsp soy sauce (I used reduced sodium)
1/4 tsp dark soy sauce
1/2 tsp oyster sauce
1 1/2 tsp sesame oil
1 tbsp rice wine or dry sherry
1⁄2 tsp sugar
freshly ground white pepper, to taste
2 cloves garlic, finely chopped
6 iceberg lettuce leaves, rinsed (careful not to break)
2 tbsp diced scallions
For the Spicy Hoisin Dipping Sauces:
4 tbsp hoisin sauce
1/2 tsp chili sauce, I used Sriracha
1 tbsp warm water
Place mushrooms in hot water to soften a few Minutes. Remove stems and chop fine.
Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
Combine ground chicken, softened mushrooms and water chestnuts into a bowl.
Pour over chicken; toss.
Let marinate for 15 minutes.
Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
Heat remaining sesame oil in a wok or skillet over high heat.
Add garlic; cook until golden, about 10 seconds.
Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.
Servings - 1P, 1C, 1F per lettuce cup.