Ingredients:

  • 1/4 cup Low-Sodium Soy Sauce (or Tamari for GF)
  • 2 Tbsp Rice Vinegar (unseasoned)
  • 1 tsp Honey or Maple Syrup (optional)
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Cornstarch (mixed with 1 Tbsp cold water)
  • 1/2 tsp Sriracha or Chili Garlic Sauce (optional)
  • 1 Tbsp Olive Oil or Avocado Oil
  • 25 lbs Lean Ground Chicken (93% or higher)
  • 1/2 medium Yellow Onion, finely diced
  • 1 Tbsp Fresh Ginger, minced
  • 2 large cloves Garlic, minced
  • 1 cup Canned Water Chestnuts, drained and diced
  • 1 cup Cremini Mushrooms, finely diced
  • 1/2 cup Carrots, finely shredded or diced
  • 12-16 Boston or Bibb Lettuce Leaves
  • 3 stalks Spring Onions, thinly sliced (for garnish)
  • 1/4 cup Fresh Coriander, chopped (for garnish)
  • 2 Tbsp Roasted Peanuts or Cashews, chopped (optional)

Instructions:

  1. Prep the Vegetables: Dice all vegetables (onion, mushrooms, water chestnuts) finely and mince the garlic and ginger. Separate and wash the lettuce leaves carefully, patting them dry thoroughly—wet leaves result in soggy wraps!
  2. Whisk the Sauce: In a small bowl, combine the soy sauce/tamari, rice vinegar, honey/maple syrup, toasted sesame oil, and chili sauce.
  3. Prepare the Slurry: In a separate tiny dish, mix the cornstarch with 1 tablespoon of cold water until smooth. Set the entire sauce mixture aside.
  4. Heat the Wok: Place the wok over high heat. Add the oil and wait until it is shimmering.
  5. Cook Aromatics: Add the minced ginger and garlic. Sauté for about 30 seconds until fragrant (be careful not to burn them).
  6. Cook the Chicken: Add the ground chicken. Break it up immediately with a wooden spoon or spatula. Cook on high heat until the chicken is completely browned and separated. If the chicken releases a significant amount of liquid, drain it off carefully.
  7. Sauté Main Vegetables: Add the diced onion, mushrooms, and carrots to the wok. Cook for 3-5 minutes, stirring occasionally, until the mushrooms have softened and the onions are translucent.
  8. Add Crunch: Stir in the diced water chestnuts. Cook for 1 minute just to heat through.
  9. Thicken the Filling: Give the prepared cornstarch slurry a quick whisk. Pour the entire sauce mixture over the chicken and vegetables.
  10. Finish: Stir continuously for 30–60 seconds. The sauce will rapidly thicken and coat the filling, making it glossy. Remove from the heat immediately.
  11. Garnish: Stir in half of the sliced spring onions and coriander into the filling mixture.
  12. Presentation & Serve: Transfer the chicken filling to a serving bowl. Arrange the crisp lettuce leaves, remaining garnishes (peanuts, fresh herbs), and any extra sauces on a platter. Encourage guests to spoon the hot filling into the cool, crisp lettuce cups and enjoy immediately.