Ingredients
Method
- Heat neutral oil in a wide skillet over medium-high heat. Cook chicken 6 minutes, breaking into small crumbles.
- Add mushrooms and water chestnuts; cook 5 minutes until released liquid evaporates and chicken reaches 165°F.
- Stir in hoisin, soy sauce, vinegar, and sesame oil; cook 1 minute until glossy, not wet.
- Fold in scallions; remove from heat.
- Spoon warm filling into 12 dry lettuce leaves; serve immediately.