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Chef John's Chicken Lettuce Cups

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PREP TIME
35 min
COOKING TIME
15 min
TOTAL TIME
50 min
SERVINGS
8 servings
Asian
Chef John's Chicken Lettuce Cups
Ingredients
  • 1 1/2 pounds skinless, boneless chicken thighs, coarsely chopped
  • 1 (8 ounce) can water chestnuts, drained and minced
  • 1 cup diced shiitake mushroom caps
  • 1/2 cup minced yellow onion
  • 1/3 cup chopped green onion
  • 1 tablespoon soy sauce
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons brown sugar
  • 1/4 cup chicken stock
  • 1/4 cup rice wine vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon ketchup
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons brown sugar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dry mustard
  • 2 tablespoons vegetable oil
  • 1 1/2 tablespoons chopped fresh cilantro, or to taste
  • 1 1/2 tablespoons chopped fresh basil, or to taste
  • 1 1/2 tablespoons chopped green onion, or to taste
  • 16 leaves iceberg lettuce, or as needed
Instructions
1
Combine the ingredients of chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and brown sugar in a bowl. Press the mixture down firmly to ensure even distribution, cover it with plastic wrap, and refrigerate until you're ready to proceed.
2
Mix the ingredients of chicken stock, vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, brown sugar, pepper flakes, and dry mustard together in a bowl until you achieve a smooth consistency.
3
Heat vegetable oil in a heavy nonstick skillet over high heat. Add the chicken mixture and stir constantly until it's cooked through, about 2 minutes. Pour in half of the glaze mixture and continue to stir until the chicken starts to develop a rich, caramelized flavor, about 10 to 15 minutes.
4
Decrease the heat to medium-low. Pour in the remaining glaze mixture and cook until it's heated through and slightly thickened, about 3 minutes. Stir in cilantro, basil, and an additional 1 1/2 tablespoons of green onion. Transfer the chicken mixture to a serving bowl and serve it with lettuce leaves as wraps.