Chef John's Chicken Lettuce Wraps

Recipe View **Marinate the Chicken (15 minutes):** In a bowl, combine the coarsely chopped chicken thighs with minced water chestnuts, diced shiitake mushrooms, minced yellow onion, 1/3 cup chopped green onion, 1 tablespoon soy sauce, grated ginger, and 2 teaspoons of brown sugar. Mix well to ensure all ingredients are combined and that chicken is covered. Pat the mixture down, cover the bowl with plastic wrap, and refrigerate while you prepare the glaze.

Recipe View **Prepare the Glaze:** In a separate bowl, whisk together the chicken stock, rice wine vinegar, minced garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, red pepper flakes, and dry mustard until the glaze is well-mixed and smooth.

Recipe View **Cook the Chicken (12-17 minutes):** Heat vegetable oil in a large, heavy-bottomed nonstick skillet over high heat. Add the chicken mixture to the hot skillet and cook, stirring frequently, until the chicken is no longer pink on the outside (about 2 minutes). Pour half of the prepared glaze over the chicken and continue to cook, stirring occasionally, until the chicken begins to caramelize and brown (approximately 10 to 15 minutes). Be careful not to overcrowd the pan; cook in batches if necessary.

Recipe View **Finish and Serve (5 minutes):** Reduce the heat to medium-low. Pour the remaining glaze into the chicken mixture and cook until heated through and the glaze has slightly reduced, approximately 3 minutes. Stir in the chopped cilantro, basil, and 1.5 tablespoons of chopped green onion. Transfer the chicken mixture to a serving bowl and serve immediately with fresh iceberg lettuce leaves as wrappers.