1 head of butter lettuce (iceberg works), leaves separated
1 handful mint, thinly sliced
2 scallions, thinly sliced
Lee’s Hoisin Sauce
1 tbsp avocado oil
1 large garlic clove, minced
1/2 tsp Chinese five spice powder
1/2 C red miso paste
1/2 C quality maple syrup
2 tbsp brown rice vinegar
Heat a few tablespoons of oil in a large pan over medium-high heat. Add the ground chicken, a large pinch of sea salt, and some black pepper. Cook, stirring now and then, breaking up the chicken as it cooks. Cook for 10-15 minutes until the liquid has evaporated and the chicken is cooked through.
While the chicken is cooking, place another large pan over medium-high heat. Add a few tbsp of oil, the onion, garlic, ginger, and carrots. Cook for 10 or so minutes, stirring occasionally until the mixture begins to soften. Season with sea salt. While the veggies and chicken are cooking, make Lee’s Hoisin Sauce (or make it before hand so it is less stressful).
Heat the oil, garlic, and five-spice powder in a sauce pan for 30 seconds or until wonderfully fragrant. Add in the red miso paste, maple syrup, and brown rice vinegar. Whisking constantly, bring the mixture to a boil and cook for 3-4 minutes. Set aside to cool.
Once the chicken and veggies are done cooking, combine them into one pan. Add 1/2 C of Lee’s Hoisin Sauce and 1/2 C water. Stir to combine and cook for a few more minutes while the flavors all come together. Place several lettuce leaves on each plate. I like to double up the leaves so there is less of a chance of them breaking while you are eating the lettuce cup. Thin out the remainder of Lee’s Hoisin Sauce with 1/2 C water. Place spoonfuls of the chicken mixture in the center of each lettuce cup. Top with a drizzle of sauce, scallions, and some fresh mint. Serve with some sriracha for that extra kick.