Asian Chicken Lettuce Wrap Ingredients:

• 8 oz skinless, boneless chicken thighs, ground
• 1/4 cup water chestnuts, chopped fine
• 1/4 cup dried shiitake mushrooms
• 1 tbsp reduced-sodium soy sauce
• 1/4 tsp dark soy sauce
• 1/2 tsp oyster sauce
• 1 1/2 tsp sesame oil
• 1 tbsp rice wine or dry sherry
• 1/2 tsp sugar
• freshly ground white pepper, to taste
• 2 cloves garlic, finely chopped
• 6 iceberg lettuce leaves, rinsed (careful not to break)
• 2 tbsp diced scallions

For the Spicy Hoisin Dipping Sauce

• 4 tbsp hoisin sauce
• 1/2 tsp chili sauce, I used Sriracha
• 1 tbsp warm water

Directions:

1. Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
2. Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
3. Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
4. Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
5. Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
6. To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.