Instructions

01
In a medium bowl, combine the diced chicken tenderloins with 1 tablespoon soy sauce, cornstarch, and sesame oil. Toss to coat and set aside for 10 minutes.
Herb says
Cornstarch is the secret to velvet-smooth chicken, a technique borrowed from Chinese stir-fry masters.
02
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the marinated chicken and stir-fry until just cooked through, about 4 minutes. Transfer the chicken to a plate.
03
Add the remaining 1 tablespoon vegetable oil to the pan. Add the garlic and ginger, stirring constantly for 30 seconds until fragrant.
04
Stir in the diced water chestnuts and scallions. Cook for 1 minute to heat through and marry flavors.
05
Return the chicken to the pan. Add hoisin sauce, remaining 2 tablespoons soy sauce, rice vinegar, and red pepper flakes. Stir-fry for another 1-2 minutes, until everything is well mixed and heated.
Herb says
Acid like vinegar always goes in at the end to keep flavors bright and punchy, add it too early and it evaporates away.
06
Taste and adjust seasoning with a pinch of salt or more soy sauce if needed.
07
Spoon the chicken mixture into lettuce leaves. Garnish with reserved scallions. Serve immediately.
08
Herb says
Lettuce wraps are best assembled right before eating, so the lettuce stays crisp and the filling stays hot. It’s like edible origami with bonus crunch.

HERB