Weeknight Chicken Lettuce Wraps

Ingredients

• 3 1/2 tbsp hoisin sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp lower-sodium soy sauce
• 1 tbsp grated fresh ginger
• 1 tsp grated garlic
• 2 tbsp canola oil, divided
• 1 lb ground chicken
• 1 small red bell pepper, chopped
• 1 (5-ounce) package sliced shiitake mushrooms, chopped
• 1 (5 ounce) can sliced water chestnuts, drained and chopped
• 5 small scallions, thinly sliced (3/4 cup), divided
• 12 butter lettuce leaves
• 1/4 cup matchstick carrots

Instructions

1. Stir hoisin, vinegar, sesame oil, soy sauce, ginger and garlic together in a small bowl.
2. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add chicken; break into clumps using a wooden spoon. Cook, undisturbed, until browned on the bottom, about 8 minutes. Stir and continue to cook, breaking up the chicken into small pieces, until cooked through, about 3 minutes. Transfer to a medium bowl. (Do not wipe the pan clean.)
3. Heat the remaining 1 tablespoon canola oil in the skillet over medium-high heat. Add bell pepper and mushrooms; cook, stirring often, until tender, 6 to 8 minutes. Add the chicken, water chestnuts and the reserved hoisin mixture; cook, stirring constantly, until the liquid is absorbed, 1 to 2 minutes. Remove from heat; stir in 1/2 cup scallions.
4. Place 1/4 cup chicken mixture in each lettuce leaf. Top with carrots and the remaining 1/4 cup scallions. Additional reporting by Carrie Myers and Jan Valdez