thanks to the purchase of teigen's cravings cookbook these chicken lettuce wraps are on heavvvy rotation in our house - they're fresh, flavorful, and satisfy my cravings for oriental-style dishes without that grease bomb after effect. i also love that is uses a lot of the same ingredients as the flank steak pho - these lettuce wraps are what we use the leftover hoisin, soy and sriracha sauces in!

i do make a couple changes to this recipe starting with the amount of oil used. i can get by with just 1 tablespoon of vegetable oil instead of 3 as listed in the filling, and only 1 tablespoon in the sauce as well. for the filling, i heat one tablespoon over medium high heat instead of two, cook the chicken, and then remove the chicken with a slotted spoon. at that point i usually still have enough liquid in the pan to add in the scallion whites, garlic and ginger to the pan without having to use more oil.

the second change is that i like to omit the mushrooms, because mushrooms are gross. otherwise, it's perfection!

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for the sauce:
3 tablespoons thai sweet chili sauce
3 tablespoons. hoisin sauce
3 tablespoons light soy sauce
2 tablespoons sriracha
1 tablespoon vegetable oil
1 teaspoon sesame oil
1½ tablespoons unseasoned rice vinegar
2 tablespoons minced garlic (about 4 cloves)
1 tablespoon minced fresh ginger

for the filling:
1 pound ground chicken
1 tablespoon vegetable oil
8 scallions, thinly sliced, whites and greens kept separate
1 tablespoon. minced garlic (about 2 cloves)
1 tablespoon minced fresh ginger
½ cup finely diced canned water chestnuts
1 red bell pepper, finely chopped
1 head of butter lettuce

recipe can be found in her craving's cookbook or here.