Categories: Asian
Ingredients
- Sauce:
- 3 tbsp Thai sweet chili sauce
- 3 tbsp hoisin
- 3 tbsp light soy sauce
- 2 tbsp Sriracha
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 1 1/2 tbsp unseasoned rice vinegar
- 2 tbsp minced garlic
- 1 tbsp minced fresh ginger
- Filling:
- 1 lb. ground chicken
- 3 tbsp vegetable oil
- 8 scallions, thinly sliced, whites and greens kept separate
- 1 tbsp minced garlic
- 1 tbsp minced fresh ginger
- 1/2 lb. white mushrooms, trimmed, cleaned and finely chopped
- 1/2 cup finely diced canned water chestnuts
- 1 small red bell pepper, finely chopped
- 2 heads butter leaves, leaves separated
Directions
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Make the sauce: In a bowl, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic, and ginger.
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Make the filling: In a bowl, mix 2 tbsp of the sauce into the ground chicken.
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In a large skillet, heat 2 tbsp of the vegetable oil over medium-high heat. When shimmering-hot, add the chicken and cook, breaking up the meat with a wooden spoon, until browned, 5-6 minutes. Transfer the meat to a plate and set aside.
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Add the remaining 1 tbsp oil to the skillet, then add the scallion whites, garlic and ginger and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes. Return the chicken to the oan, then add the water chestnuts, bell pepper and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes. Stir in the scallion greens.
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Transfer the mixture to a bowl and set out with the lettuce leaves.