1 tablespoon olive oil ▢1/2 yellow onion diced ▢2 mushrooms minced ▢3 garlic cloves minced ▢1 lb ground chicken ▢pinch ground black pepper ▢1/4 cup sauce ▢2 tablespoon soy sauce ▢1 tablespoon oyster sauce ▢1/2 teaspoon sesame oil ▢1 teaspoon freshly grated ginger ▢2 teaspoon sriracha ▢1/4 cup diced water chestnuts ▢2 green onions thinly sliced ▢1 head butter lettuce
Olive oil should be added to a large skillet set over medium heat. Add the onion to the hot oil and saute for three minutes before adding the mushrooms and cooking for an additional three minutes. Cook the garlic until it becomes aromatic.
Add ground chicken and cook, crumbling the poultry as it cooks with a thick spatula or wooden spoon; drain any excess oil.
Pepper, soy sauce, oyster sauce, sesame oil, ginger may be used to season. After incorporating the chestnuts and green scallions, stir until combined. After 3 to 4 minutes of cooking, remove from the flame.
Incorporate three to four tablespoons of the mixture into the leaf's center. Carrots, crispy rice vermicelli, or chopped toasted nuts may be served alongside.
This recipe for chicken lettuce wraps is an imitation of a restaurant staple. It is substantial and fresh, and it can be prepared in twenty minutes.