Prep Time::35 mins
Cook Time::15 mins
Total Time::50 mins
Servings::8
Ingredients
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Chicken Mixture:
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
Glaze:
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
Directions
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.