1 tbsp soy sauce
1/4 cup hoisin sauce
1 tbsp garlic, minced
1 tbsp ginger, minced
1 tbsp siracha
1 tbsp rice wine vinegar
1 tbsp plum sauce (optional)
4 green onions, minced
juice of 1 lime
2 tsp corn starch (optional-if sauce needs thickening)
2 tbsp sesame oil
1 pound ground chicken
2 cups shiitake mushrooms, stemmed and diced fine
1 cup water chestnuts, finely chopped
1/2 cup roughly chopped peanuts
cilantro and peanuts for garnish
iceberg, bibb or butter lettuce leaves, rinsed and drained
soy sauce, hoisin, spicy mustard sauce for dipping (optional)
1. Whisk all sauce ingredients together in a bowl.
2. In a medium skillet on medium heat, warm sesame oil. Add ground chicken and cook for 3-4 minutes. Add shiitake mushrooms and water chest nuts and continue cooking until chicken is done.
3. Add sauce and peanuts, stirring to combine. If sauce is too thin add corn starch.
4. Remove from heat, scoop mixture into lettuce leaves, garnish with cilantro and peanuts and serve with your choice of sauce.