3 Tablespoons Thai sweet chili sauce
3 Tablespoons hoisin sauce
3 Tablespoons of light soy sauce
2 Tablespoons of Sriracha
2 Tablespoons of vegetable oil
1 Teaspoon of sesame oil
1 1/2 Tablespoons unseasoned rice vinegar
2 Tablespoons minced garlic (4 Cloves)
1 Tablespoon of minced fresh ginger
For the Filling
1 Pound of ground chicken
3 Tablespoons vegetable oil
8 Scallions, sliced thinly keep the whites and greens separate
1 Tablespoon of minced garlic (2 cloves)
1 Tablespoon minced fresh ginger
1/2 Pound white mushrooms, trimmed, cleaned, and finely chopped
1/2 Cup finely diced canned water chestnuts (OR! add a full cup for more crunch!)
1 Small red bell pepper finely chopped
1/2 cup pomegranate seeds
2 Heads of butter lettuce leaves separated
In a bowl add Chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic and ginger.
To make the filling:
In a bowl mix 2 tablespoons of sauce into the ground chicken
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat
add chicken while cooking break the meat up until brown 5 to 6 mins
Remove meat from pan and set aside
Add the remaining 1 tablespoon to the skillet and add the scallion whites, garlic, ginger and cook for 3 to 4 minutes.
Add the cooked chicken to the mixture and add water chestnuts, and the rest of the sauce and cook until the sauce thickens.
Stir in the pomegranate seeds.
Stir in green part of the scallions
Transfer the mixture to a bowl and set out with the lettuce leaves.