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Description
Serves: 6 Prep time: 15 minutes Total time: 30 minutes
Sauce 3 Tbsp. Thai sweet chili sauce 3 Tbsp. hoisin sauce 3 Tbsp. light soy sauce 2 Tbsp. Sriracha 2 Tbsp. vegetable oil 1 tsp. sesame oil 1½ Tbsp. unseasoned rice vinegar 2 Tbsp. minced garlic (about 4 cloves) 1 Tbsp. minced fresh ginger
Filling 1 lb. ground chicken 3 Tbsp. vegetable oil 8 scallions, thinly sliced, whites and greens kept separate 1 Tbsp. minced garlic (about 2 cloves) 1 Tbsp. minced fresh ginger ½ pound white mushrooms, trimmed, cleaned, and finely chopped ½ cup finely diced canned water chestnuts 1 small red bell pepper, finely chopped 2 heads butter lettuce, leaves separated
Make the sauce: In a bowl, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic, and ginger. In a bowl, mix 2 Tbsp. of the sauce into the ground chicken. In a large skillet, heat 2 Tbsp. of the vegetable oil over medium-high heat. When shimmering-hot, add the chicken and cook, breaking up the meat with a wooden spoon, until browned, 5 to 6 minutes. Transfer the meat to a plate and set aside. Add the remaining 1 Tbsp. oil to the skillet, then add the scallion whites, garlic, and ginger and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes. Return the chicken to the pan, then add the water chestnuts, bell pepper, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes. Stir in the scallion greens.
Ingredients
- sauce
- 3 Tbsp. sauce (Housin)
- 3 Tbsp. soy sauce
- 2 Tbsp. Sriracha
- 2 Tbsp. oil
- 1 tsp. sesame oil
- 1 1/2 Tbsp. rice vinegar (unseasoned)
- 2 Tbsp. minced garlic (about 4 cloves)
- 1 Tbsp. fresh ginger (minced)
- 1 lb. ground chicken
- 3 Tbsp. oil
- 8 scallions (green onions thinly sliced, whites and greens kept separate)
- 1 Tbsp. minced garlic (about 2 cloves)
- 1 Tbsp. fresh ginger (minced)
- 1/2 lb. white mushrooms (trimmed, cleaned, and finely chopped)
- 1/2 cup water chestnuts (finely diced canned)
- 1 red bell pepper (small, finely chopped)
- lettuce leaves (separated)
Directions
- Make the sauce: In a bowl, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic, and ginger. In a bowl, mix 2 Tbsp. of the sauce into the ground chicken. In a large skillet, heat 2 Tbsp. of the vegetable oil over medium-high heat. When shimmering-hot, add the chicken and cook, breaking up the meat with a wooden spoon, until browned, 5 to 6 minutes. Transfer the meat to a plate and set aside. Add the remaining 1 Tbsp. oil to the skillet, then add the scallion whites, garlic, and ginger and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes. Return the chicken to the pan, then add the water chestnuts, bell pepper, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes. Stir in the scallion greens.
NutritionView More
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Calories330Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol65mg22% |
Sodium890mg37% |
Potassium850mg24% |
Protein17g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber3g12% |
Sugars6g |
Vitamin A20% |
Vitamin C70% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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