Chef John's Chicken Lettuce Wraps
Ingredients
- 1 ½ pounds skinless, boneless chicken thighs, coarsely chopped
- 1 (8 ounce) can water chestnuts, drained and minced
- 1 cup diced shiitake mushroom caps
- ½ cup minced yellow onion
- ⅓ cup chopped green onion
- 1 tablespoon soy sauce
- 1 tablespoon freshly grated ginger
- 2 teaspoons brown sugar
- ¼ cup chicken stock
- ¼ cup rice wine vinegar
- 4 cloves garlic, minced
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons brown sugar
- ½ teaspoon red pepper flakes
- ½ teaspoon dry mustard
- 2 tablespoons vegetable oil
- 1 ½ tablespoons chopped fresh cilantro, or to taste
- 1 ½ tablespoons chopped fresh basil, or to taste
- 1 ½ tablespoons chopped green onion, or to taste
- 16 leaves iceberg lettuce, or as needed
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Instructions
- Combine chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover bowl with plastic wrap, and refrigerate until ready to use.
- Whisk chicken stock, vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, pepper flakes, and dry mustard together in a bowl until glaze well-mixed.
- Heat vegetable oil in a heavy nonstick skillet over high heat. Add chicken mixture; cook and stir until chicken no longer looks raw, about 2 minutes. Add 1/2 the glaze mixture; cook and stir until chicken begins to caramelize and brown, 10 to 15 minutes.
- Reduce heat to medium-low. Pour remaining glaze into chicken mixture; cook until heated through and slightly reduced, about 3 minutes. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl; serve with lettuce leaves as wrappers.
Source
Original recipe: View Original