1 large portobello mushroom; diced
1 can water chestnuts; drained and diced
2 large scallions; sliced
1 small yellow onion; diced
1/3 cup cooked white rice
Butter lettuce; as many cups as you want to make
2 tbsp hoisin sauce
1 tbsp rice vinegar
2 tbsp soy sauce
Chili oil or Sriracha; optional
In a hot pan or wok; fry up your garlic, onions & chicken until fully cooked.
Then add the mushroom, water chestnuts & rice.
Add your rice vinegar, hoisin &soy sauce & stir well.
Add your scallion when fully cooked; you want them to be crunchy & green.
On a plate, lay out your lettuce cups (you may need to layer 2 for stability).
Add you chicken filling & drizzle hot sauce on top (optional)