Asian-Inspired Chicken & Vegetable Lettuce Wraps

Prepare all vegetables: Finely dice the red bell pepper, peel and julienne the carrots, remove stems and thinly slice the shiitake mushrooms, drain and chop the water chestnuts, thinly slice the green onions (separating white and green parts), mince the garlic, and grate the fresh ginger.

Carefully separate and wash the butter lettuce leaves, ensuring they remain intact. Pat dry with paper towels and refrigerate until ready to serve.

Cut the chicken thighs into small 1/2-inch pieces and place in a bowl.

In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, and 1 teaspoon of sesame oil. Pour over the chicken and marinate for 15 minutes.

Meanwhile, prepare the sauce by combining the remaining 2 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, 2 tablespoons of rice vinegar, 1 teaspoon of sesame oil, and 1 tablespoon of sriracha in a bowl. Set aside.

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until browned and cooked through. Transfer to a plate.

In the same pan, add the remaining 1 tablespoon of avocado oil. Add the white parts of green onions, garlic, and ginger. Sauté for 30 seconds until fragrant.

Add the bell pepper, carrots, and mushrooms to the pan. Stir-fry for 4-5 minutes until vegetables begin to soften but still maintain some crispness.

Return the chicken to the pan, add the water chestnuts and the prepared sauce. Stir to combine and cook for another 2-3 minutes until everything is well-coated and heated through.

Remove from heat and stir in the green parts of the green onions, sesame seeds, and half of the cilantro.

To serve, arrange the lettuce leaves on a platter. Spoon the chicken-vegetable mixture into each leaf, garnish with remaining cilantro, and serve with lime wedges for squeezing over the top.