Chicken Lettuce Wraps

From the garden

• 1 head butter or iceberg lettuce, leaves separated, kept whole as cups
• 4 green onions, sliced, whites and greens separated
• 3 cloves garlic, minced

From the pantry

• 1 lb boneless chicken thighs, finely chopped — or ground chicken
• 8 oz mushrooms, finely diced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 2 tsp toasted sesame oil
• 1 tbsp vegetable oil
• hot sauce (optional) — for serving

1. Stir together the sauce: soy sauce, honey, rice vinegar, cornstarch, and sesame oil. Rinse the lettuce cups, pat dry, and chill until serving — cold, crisp leaves are half the dish.
2. Heat the vegetable oil in a wide skillet over high heat. Add the chopped chicken and cook, breaking it up, 4–5 minutes until browned in spots and cooked through to 165°F.
3. Add the mushrooms and cook 3–4 minutes until their moisture evaporates and they start to brown — the mixture should look dry, not soupy.
4. Add the green onion whites, garlic, and ginger and stir 30 seconds, then pour in the sauce and toss until it bubbles and glazes the chicken, about 1 minute.
5. Pile the filling into a bowl, top with the green onion tops, and serve with the lettuce cups for wrapping at the table, hot sauce alongside.