The original recipe is adapted from SkinnyTaste. I've made some swaps based on ingredients I usually have readily available.
8 oz ground chicken (I buy it ground or buy chicken breast and grind it in the food processor)
1/4 cup water chestnuts
1/4 cup shiitake mushrooms
2 tbsp soy sauce (I used reduced sodium)
1 1/2 tsp sesame oil, separated
1 tbsp rice wine vinegar
1⁄2 tsp Truvia
freshly ground white pepper, to taste
2 cloves garlic, finely chopped
Iceberg lettuce leaves, rinsed (careful not to break)
2 tbsp diced scallions
Shredded carrot, optional
Sliced almonds, optional
For the Spicy Hoisin Dipping Sauce:
4 tbsp hoisin sauce
1/2 tsp Sriracha
1 tbsp warm water
Finely chop mushrooms and chestnuts. You can pulse them a few times in a Magic Bullet or food processor if you want to.
Combine soy sauce, 1/2 tsp sesame oil, rice wine vinegar, sugar, and pepper in a bowl. Combine ground chicken, mushrooms, and water chestnuts into a bowl. Pour sauce over chicken. Use your hands to combine everything. Let marinate for at least 30 minutes. I like to let mine sit over night for stronger flavor.
After letting it marinate, let the chicken sit out at room temperature for about 15 minutes. This makes the chicken easier to break up in the pan.
Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
Heat the remaining 1tsp. of sesame oil in a wok or skillet over high heat. Add garlic. Cook until golden, about 10 seconds. Add chicken mixture. Stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
To serve, spoon some of the chicken into a lettuce leaf. Top with scallions, shredded carrots, sliced almonds, and a little Spicy Hoisin Dipping Sauce.
This is supposed to make about six wraps. Here's the nutrition breakdown (before lettuce, toppings, and sauce...just the chicken):
Yummmm....I usually double the recipe so that I have enough to take for lunch a few times during the week. I like to put it together like a cute little bento box. :)