Chicken Lettuce Wraps: The Bomb!

I don’t eat out much of late, but in my day, going to P. F. Chang’s for these lettuce wraps was reverential. I finally adapted a recipe and tested it twice on family and friends. You must do this!

SERVES 4

INGREDIENTS:

SAUCE:

• rice vinegar- 3 TBS
• soy sauce- 1 TBS
• oyster sauce- 3 TBS
• ginger- 1/2 tsp, ground
• salt- 1/2 tsp
• garlic powder- 1/4 tsp
• toasted sesame oil- 1 tsp
• cornstarch- 1 tsp
• spicy paste- 1 tsp, any type—like hot chili paste, sambal oelek, harissa or hot sauce

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• vegetable oil- 2 TBS, divided
• mushrooms- 4 oz (2 cups), finely chopped
• chicken- 1 LB, ground, or turkey

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• water chestnuts- 1/2 cup, fine dice, [or I love jicama]
• scallions- 1/2 cup, thinly sliced, white and green parts divided
• butter lettuce, 2 small heads

INSTRUCTIONS 

1. Whisk together sauce ingredients. 
2. Sauté mushrooms in a large skillet in half the oil until dry and beginning to brown—7-9 minutes. 
3. Add remaining tablespoon oil and the chicken, breaking it into small pieces while sautéing—6 to 8 minutes. 
4. Add the water chestnuts [or jicama] and the white parts of reserved scallions. Cook a couple minutes then pour in the sauce and  cook another minute or so. Keep warm.
5. Carefully remove lettuce leaves from the stem to keep their cup shape. Rinse briefly in water and towel damp dry.
6. Add green scallion tops to garnish and scoop 1/4 cup of chicken into each lettuce leaf.

Recipe adapted from Kitchn   Photo credit