A delightful twist on a classic Asian-inspired dish, these lettuce wraps are bursting with flavor and perfect for a light yet satisfying meal.
Separate the lettuce leaves into cups and wash them thoroughly.
Ensure the lettuce leaves are dry before using to prevent sogginess.
Dice the chicken breasts into small pieces.
Cut the chicken into uniform pieces for even cooking.
Mince the garlic and chop the onion, water chestnuts, and mushrooms.
Keep the vegetables separate for easier cooking.
Heat a wok over medium-high heat and add a small amount of oil. Stir-fry the chicken until fully cooked.
Cook the chicken in batches if needed to avoid overcrowding the wok.
Add the garlic, onion, water chestnuts, and mushrooms to the wok and stir-fry until softened.
Stir constantly to prevent burning and ensure even cooking.
In a small bowl, mix the soy sauce, brown sugar, hoisin sauce, and chili sauce until combined.
Taste the sauce and adjust the sweetness or spiciness to your preference.
Pour the sauce into the wok and stir to coat the chicken and vegetables evenly. Cook for an additional 2 minutes.
Ensure the sauce is evenly distributed for consistent flavor.
Serve the chicken and vegetable mixture in the lettuce cups. Garnish with scallions, cilantro, and peanuts.
Serve immediately for the best texture and flavor.
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