Chef John's Chicken Lettuce Wraps

Name: Chef John's Chicken Lettuce Wraps
Total time: 50
Yield: 8
Ingredients: 1 ½ pounds skinless, boneless chicken thighs, coarsely chopped; 1 (8 ounce) can water chestnuts, drained and minced; 1 cup diced shiitake mushroom caps; ½ cup minced yellow onion; ⅓ cup chopped green onion; 1 tablespoon soy sauce; 1 tablespoon freshly grated ginger; 2 teaspoons brown sugar; ¼ cup chicken stock; ¼ cup rice wine vinegar; 4 cloves garlic, minced; 1 tablespoon ketchup; 1 tablespoon soy sauce; 2 teaspoons sesame oil; 2 teaspoons brown sugar; ½ teaspoon red pepper flakes; ½ teaspoon dry mustard; 2 tablespoons vegetable oil; 1 ½ tablespoons chopped fresh cilantro, or to taste; 1 ½ tablespoons chopped fresh basil, or to taste; 1 ½ tablespoons chopped green onion, or to taste; 16 leaves iceberg lettuce, or as needed

Recipe by John Mitzewich from allrecipes.com

Appetizer 50 Mins.

Ingredients

8 servings

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1 ½ pounds skinless, boneless chicken thighs, coarsely chopped
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1 (8 ounce) can water chestnuts, drained and minced
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1 cup diced shiitake mushroom caps
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½ cup minced yellow onion
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⅓ cup chopped green onion
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1 tablespoon soy sauce
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1 tablespoon freshly grated ginger
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2 teaspoons brown sugar
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¼ cup chicken stock
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¼ cup rice wine vinegar
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4 cloves garlic, minced

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1 tablespoon ketchup
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1 tablespoon soy sauce
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2 teaspoons sesame oil
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2 teaspoons brown sugar
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½ teaspoon red pepper flakes
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½ teaspoon dry mustard
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2 tablespoons vegetable oil
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1 ½ tablespoons chopped fresh cilantro, or to taste
•

1 ½ tablespoons chopped fresh basil, or to taste
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1 ½ tablespoons chopped green onion, or to taste
•

16 leaves iceberg lettuce, or as needed

Instructions

Stir chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover the bowl with plastic wrap, and refrigerate until ready to use.
Whisk chicken stock, rice wine vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, red pepper flakes, and dry mustard together in a bowl until glaze is well-mixed.
Heat vegetable oil in a heavy nonstick skillet over high heat. Cook and stir chicken mixture in hot oil until chicken no longer looks raw, about 2 minutes. Pour 1/2 of the glaze mixture into chicken mixture; cook and stir over high heat until chicken begins to caramelize and brown, 10 to 15 minutes.
Reduce heat to medium-low, pour remaining glaze into chicken mixture, and cook until heated through and slightly reduced, about 3 minutes more. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl and serve with lettuce leaves to wrap.