Asian Chicken Lettuce Wraps

California farmers use efficient irrigation practices that help stretch water supplies, especially during a drought. World-class conservation means you can be proud of local farm products when you “Keep the State on Your Plate!”

Ingredients:

• 1 ½ pounds skinless, boneless chicken thighs, coarsely chopped

• 1 (8 ounce) can water chestnuts, drained and minced

• 1 cup diced shiitake mushroom caps

• ½ cup minced yellow onion

• ⅓ cup chopped green onion

• 1 tablespoon soy sauce

• 1 tablespoon freshly grated ginger

• 2 teaspoons brown sugar

Glaze:

• ¼ cup chicken stock

• ¼ cup rice wine vinegar

• 4 cloves garlic, minced

• 1 tablespoon ketchup

• 1 tablespoon soy sauce

• 2 teaspoons sesame oil

• 2 teaspoons brown sugar

• ½ teaspoon red pepper flakes

• ½ teaspoon dry mustard

• 2 tablespoons vegetable oil

• 1 ½ tablespoons chopped fresh cilantro, or to taste

• 1 ½ tablespoons chopped fresh basil, or to taste

• 1 ½ tablespoons chopped green onion, or to taste

• 16 leaves iceberg lettuce, or as needed

Directions:

1. Stir chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover the bowl with plastic wrap, and refrigerate until ready to use.
2. Whisk chicken stock, rice wine vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, red pepper flakes, and dry mustard together in a bowl until glaze is well-mixed.
3. Heat vegetable oil in a heavy nonstick skillet over high heat. Cook and stir chicken mixture in hot oil until chicken no longer looks raw, about 2 minutes. Pour 1/2 of the glaze mixture into chicken mixture; cook and stir over high heat until chicken begins to caramelize and brown, 10 to 15 minutes.
4. Reduce heat to medium-low, pour remaining glaze into chicken mixture, and cook until heated through and slightly reduced, about 3 minutes more. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl and serve with lettuce leaves to wrap.