Step 1: Combine the soy sauce, hoisin sauce, vinegar, salt, and sugar in a small bowl and stir until the sugar dissolves.
Step 2: Heat 1 tablespoon oil in a wok over medium-high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, water chestnuts, and mushrooms, if using, and stir-fry for 2 minutes. Transfer to a plate.
Step 3: Heat the remaining 2 tablespoons oil in the wok over medium-high heat. Carefully tilt the wok to swirl the oil and coat the surface. Add the chicken and cook until no trace of pink remains, about 2 minute. Return the cooked vegetable mixture to the wok and decrease the heat to medium-low. Give the sauce mixture a quick stir to recombine, then add it to the wok. Cook, stirring, until the sauce is warm and the chicken is cooked through, about 1 minute.
Step 4: Spoon the filling in equal amounts into the lettuce cups.
Step 5: Top each lettuce cup with a sprinkle of cilantro and cashews or peanuts.
Step 6: Serve warm with the instructions that this is a cup and not necessarily a wrap, so simply gather the bundle up with your fingertips or cup it in your palm and take a bite.
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