These Asian-inspired chicken lettuce cups are a delightful and flavorful dish, perfect for a quick and healthy meal.
Soak the dried mushrooms in warm water for 15 minutes, then drain and chop them.
Use warm water to speed up the soaking process for the mushrooms.
Combine the ground chicken, ground turkey, cornstarch, and brandy in a bowl, mixing well. Let it rest for 10 minutes.
Allowing the mixture to rest helps the flavors meld together.
Mix the hoisin sauce, peanut butter, soy sauce, chili powder, and ginger in a bowl to create the sauce.
Adjust the sauce's spiciness by adding more or less chili powder.
Heat a large skillet over high heat and add a bit of oil. Sauté the garlic and green onions for 30 seconds.
Ensure the skillet is hot before adding the ingredients for better flavor.
Add the marinated meat to the skillet and cook until browned and crumbly, about 3 minutes.
Break up the meat into small pieces for even cooking.
Add the red bell pepper, water chestnuts, and prepared mushrooms to the skillet. Cook for another 2 minutes.
Cook until the bell pepper is slightly softened but still crisp.
Stir the sauce into the skillet and mix well to coat all ingredients. Cook for 1 minute.
Ensure the sauce evenly coats all the ingredients for consistent flavor.
Transfer the filling to a serving bowl. Serve with lettuce leaves and peanuts for topping.
Encourage guests to assemble their own wraps for a fun dining experience.
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