Step by step

Method

4 steps

1. 1

   Heat 1 tablespoon oil in a wide skillet over medium-high until it shimmers. Add 1 pound ground chicken and 1 small diced onion or shallot. Cook 6–8 minutes, breaking the meat into small crumbles, until no pink remains and the chicken starts to brown. Drain off any watery liquid in the pan — leftover moisture makes the filling soggy.

2. 2

   Add 2 minced garlic cloves, 1 tablespoon grated ginger, and 1 can (8 oz) diced water chestnuts. Cook 1 minute until the garlic smells fragrant and the kitchen goes gingery — don't let the garlic burn.

3. 3

   Stir in 3 tablespoons soy sauce, 1 tablespoon hoisin, 1 teaspoon sesame oil, and 1 teaspoon rice vinegar. Simmer 2 minutes, stirring, until the sauce turns glossy and coats every crumb of chicken. Taste — it should be savory-sweet with a little tang.

4. 4

   Spoon into butter lettuce or romaine leaves. Top with sliced green onions and chili crisp if you want heat. Serve right away while the chicken is hot and the lettuce is cold and crisp. You want glossy, savory chicken spooned into crisp cool lettuce cups — not a watery skillet or limp soggy leaves.