Ingredients
Method
Preparation
- Separate the butter lettuce leaves, wash them well, and dry thoroughly. Set aside in the refrigerator to keep crisp.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, chili garlic sauce, cornstarch, and water until smooth.
Cooking
- In a large, heavy-bottomed cast iron skillet over medium heat, heat the olive oil until shimmering.
- Add the diced onion and cook for 2 to 3 minutes until softened. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
- Add the ground chicken, breaking it up with a spatula, and continue cooking until fully cooked and lightly browned.
- Stir in the chopped water chestnuts and half of the green onions, mixing well.
- Pour the sauce into the skillet, stirring to coat the chicken mixture thoroughly. Cook for 2 to 3 minutes until the sauce thickens.
Assembly
- Spoon the warm filling into individual lettuce leaves, topping with the remaining green onions, sesame seeds, and cilantro before serving.
Notes
For a stunning presentation, serve the wraps on a colorful platter. Serve with a refreshing iced tea cocktail or a light, crisp white wine.
