Chicken Lettuce Wraps

1. 1

   Place 3 tablespoons of the hoisin sauce, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, and 1 teaspoon toasted sesame oil in a small bowl and whisk. If you'd like a more thickened, glossy sauce, whisk in 1 teaspoon cornstarch (optional); place near the stove.

2. 2

   Heat 1 teaspoon of the oil in a large skillet over medium heat until shimmering. Add 1 pound ground chicken and cook, breaking it up into small pieces, until cooked through and no longer pink, 7 to 8 minutes. Transfer the cooked chicken to a clean bowl; set aside.

   7 min
3. 3

   Add the remaining 1 teaspoon oil to the same pan. Add 8 ounces finely chopped white button or cremini mushrooms and any optional vegetables, and cook, stirring occasionally until tender, 4 to 5 minutes.

   4 min
4. 4

   Stir in finely chopped water chestnuts, 3 cloves minced garlic, and 1 tablespoon peeled and minced fresh ginger. Cook until fragrant, about 30 seconds.

   30s
5. 5

   Return the chicken to the pan and add 1/2 of the scallions.

6. 6

   Add the sauce and cook, stirring occasionally, until bubbling and the sauce is warmed through, 30 to 60 seconds.

   30s
7. 7

   Taste and add more hoisin sauce if desired.

8. 8

   Break off all the lettuce leaves and pile them on a plate in the center of the table, along with small dishes with sriracha hot sauce, red pepper flakes, and the remaining scallions. Transfer the hot chicken mixture to a serving dish, or serve straight from the skillet. Give everyone a spoon and let them dig in — place a generous spoonful of chicken mixture in the middle of a lettuce leaf, top with scallions and sriracha hot sauce or red pepper flakes, and eat right away.

Recipe Notes

1. 9

   Make ahead: The cooked chicken filling keeps very well in the fridge for up to 4 days. Reheat just what you need and add a splash of chicken broth if the mixture seems dry.