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


  1. Place mushrooms in hot water to soften a few Minutes. Remove stems and chop fine.

  2. Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.  

  3. Combine ground chicken, softened mushrooms and water chestnuts into a bowl. 

  4. Pour over chicken; toss.

  5. Let marinate for 15 minutes.

  6. Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.

  7. Heat remaining sesame oil in a wok or skillet over high heat.

  8. Add garlic; cook until golden, about 10 seconds.

  9. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes. 

  10. 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.

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