3 cloves garlic, crushed or grated on a microplane
1-inch piece fresh ginger, grated on a microplane
5 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
1 to 3 teaspoons chili garlic sauce, such as Sriracha (more or less to taste)
¼ teaspoon ground black pepper
1 (8 oz/226 g) can sliced water chestnuts, rinsed, drained, and coarsely chopped
4 scallions, green and white parts, thinly sliced
1 head Bibb, Romaine, or Iceberg lettuce (I used Bibb, which is also called butter lettuce)
Instructions
Add the oil to a large skillet over medium-high heat; once hot, add the onion and mushrooms and cook 2 minutes, stirring occasionally.
Add the chicken and garlic and cook until the chicken is fully cooked (until there isn’t any pink), about 8 minutes, stirring occasionally.
Turn the heat down to medium and add the ginger, hoisin sauce, soy sauce, rice wine vinegar, cornstarch slurry, chili garlic sauce, black pepper, and water chestnuts; cook until the sauce is thickened, about 2 minutes, stirring frequently.
Transfer the chicken mixture to a serving dish and sprinkle the scallion on top. Serve along with lettuce leaves to wrap the chicken in.
Notes
Paleo Version: Use my Chinese-Inspired Plum Sauce instead of hoisin sauce, coconut aminos instead of soy sauce, and arrowroot starch instead of cornstarch.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/pf-changs-copycat-chicken-lettuce-wraps/