Asian Lettuce Cups

F & L Market has boneless chicken breast for $1.29 a pound and iceberg lettuce for .99. Use these two ingredients to make this crazy delicious recipe.
3 Tbsp. Thai sweet chili sauce
3 Tbsp. hoisin sauce
3 Tbsp. light soy sauce
2 Tbsp. Sriracha
2 Tbsp. vegetable oil
1 tsp. sesame oil
1½ Tbsp. unseasoned rice vinegar
2 Tbsp. minced garlic (about 4 cloves)
1 Tbsp. minced fresh ginger
1 lb. ground chicken
3 Tbsp. vegetable oil
8 scallions, thinly sliced, whites and greens kept separate
1 Tbsp. minced garlic (about 2 cloves)
1 Tbsp. minced fresh ginger
½ pound white mushrooms, trimmed, cleaned, and finely chopped
½ cup finely diced canned water chestnuts
1 small red bell pepper, finely chopped
1 head of iceberg lettuce if you like crunchy lettuce and 2 heads butter lettuce, leaves separated, if you like a softer cup.
  1. Make the sauce:Â In a bowl, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic, and ginger.
  2. In a bowl, mix 2 Tbsp. of the sauce into the ground chicken.
  3. In a large skillet, heat 2 Tbsp. of the vegetable oil over medium-high heat. When shimmering-hot, add the chicken and cook, breaking up the meat with a wooden spoon, until browned, 5 to 6 minutes. Transfer the meat to a plate and set aside.
  4. Add the remaining 1 Tbsp. oil to the skillet, then add the scallion whites, garlic, and ginger and cook, stirring, for 1 minute.
  5. Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes. Return the chicken to the pan, then add the water chestnuts, bell pepper, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes. Stir in the scallion greens.
  6. Transfer the mixture to a bowl and set out with the lettuce leaves.