Ingredients:

  • 1 large head Butter Lettuce
  • 2 cups ice water
  • 1 lb ground chicken breast
  • 1 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup water chestnuts, finely diced
  • 1/4 cup green onions, thinly sliced
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1/2 tsp cornstarch

Instructions:

  1. Carefully peel the lettuce leaves, keeping them whole. Submerge them in a bowl of ice water for 10 minutes to shock the cells and make them crisp. Pat thoroughly dry and set aside.
  2. Whisk the soy sauce, hoisin, rice vinegar, toasted sesame oil, and cornstarch in a small bowl until the cornstarch is completely dissolved.
  3. Heat the neutral oil in a 12-inch skillet over medium-high heat. Spread the ground chicken in a single flat layer and let it sear undisturbed for 3 minutes until a dark mahogany crust forms.
  4. Break the meat apart with a spatula. Add the minced garlic, grated ginger, and diced water chestnuts. Sauté for 60 seconds until fragrant.
  5. Pour the sauce mixture over the meat. Stir constantly for 1 minute as the sauce thickens and glazes the chicken. Fold in the green onions and remove from heat immediately.