- 2 & 1/2 tbsp canola oil
- 2 & 1/2 tsp sesame oil
- 1 lb ground chicken
- 1 & 1/2 tsp salt
- black pepper
- 1 ounce DRIED shiitake mushrooms
- hot water for rehydrating mushrooms
- 1 (8-oz) can water chestnuts, chopped
- 1 tbsp garlic, minced
- 1 tbsp fresh ginger, minced
- 4 green onions, chopped
For the sauce to go in chicken filling:
- 1/4 cup cold water
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp aji mirin rice wine
- 3 tbsp hoisin sauce
- 1 tbsp sugar
- 1 tsp cornstarch
- 1 head butter lettuce
Meanwhile, drain the 8 ounce can of water chestnuts and chop them into small pieces. Mince 1 tablespoon garlic. Peel a knob of ginger with a spoon (it's easier than a peeler) and mince 1 tablespoon. You can also use the jarred pre-minced ginger. Set aside.
In a small bowl add 1/4 cup cold water, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons aji mirin, 3 tablespoons hoisin sauce, 1 tablespoon sugar, and 1 teaspoon cornstarch. Stir together and set aside.
Heat a wok or large skillet over medium high heat. Once the pan is very hot, add 1 and 1/2 tablespoons canola oil and 1/2 tablespoon sesame oil.
Add the ground chicken and stir constantly until thoroughly cooked. Season with 1 and 1/2 teaspoons salt, and black pepper to taste. It will only take 2-3 minutes to cook. Remove the chicken to a plate.
Keep the heat on medium high. Add another 1 tablespoon canola oil and 1 teaspoon sesame oil. When hot, add in the mushrooms and water chestnuts. Saute for 2-3 minutes. Add in 1 tablespoon garlic and 1 tablespoon ginger and saute for another 1 minute.
Return the chicken and any juices to the pan. Add the prepared sauce to the chicken and mushrooms. Lower the heat to medium and cook for another 2 minutes.
Chop 4 green onions. Set aside a small amount to add as a fresh garnish to each wrap. Add the remaining green onions to the pan and saute for another 1-2 minutes. Remove from heat.
Peel apart the butter lettuce and assemble the wraps by placing the filling in each piece. Enjoy!