About this recipe

Savory, high-protein ground chicken stir-fried with water chestnuts, mushrooms, and a bold umami-packed sauce, then spooned into crisp butter lettuce cups. Ready in under 30 minutes and endlessly crowd-pleasing — this is the kind of light-yet-satisfying weeknight dinner the whole family will request on repeat.

Instructions

1. 1

   In a small mixing bowl, whisk together the hoisin sauce, low-sodium soy sauce, rice vinegar, sesame oil, and Sriracha (if using). Set aside.

2. 2

   Heat vegetable oil in a large skillet or wok over ^[medium-high heat]. Add the diced yellow onion and cook, stirring frequently, until softened and translucent, about 3 minutes. Add the garlic and ginger and cook for 1 minute more until fragrant.

3. 3

   Add the ground chicken to the skillet. Break it apart with a wooden spoon and cook, stirring occasionally, until no longer pink and lightly browned, about 5–6 minutes. Drain any excess liquid if needed.

4. 4

   Stir in the chopped cremini mushrooms and water chestnuts. Cook for 2–3 minutes until the cremini mushrooms have softened. Pour the sauce over the mixture and toss to coat evenly. Add the white parts of the green onions and cook for 1 more minute.

5. 5

   Remove from heat. Spoon the chicken filling into individual butter lettuce cups. Top with the sliced green onions tops and chopped peanuts or cashews if using. Serve immediately.