Chicken Lettuce Wraps


  • 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

To assemble:

  • 1 head butter lettuce
Add 1 ounce dried mushrooms to a medium bowl and cover with very hot water. Let sit for 30 minutes. Once they are softened, squeeze out as much water as you can and place on a cutting board. Chop the mushrooms into small pieces. Set aside.

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!