Chicken, mushroom and carrot lettuce wraps

This is a copy-cat recipe from PF Chang but I have made changes to it and have improved it (I hope! :)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small mixing bowl, combine the hoisin sauce, teriyaki sauce, soy sauce, rice wine vinegar, ground ginger, cornstarch, chili sauce and sesame oil; whisk to combine.

Step 2

Add carrots to wok and cook about 5 minutes; then add mushrooms. When both soft transfer to a plate and set aside.

Step 3

Add chicken and cook until done, about 4-5 minutes, crumbling the meat as it cooks. Drain fat.

Step 4

Add minced garlic, stir for 30 seconds. Add the mushrooms and carrots back into the skillet and sprinkle in the basil leaves; stir to combine.

Step 5

Pour sauce over the chicken mixture and stir to coat evenly; cook until heated through and slightly thickened, about 1 minute.

Step 6

Spoon into the leaves of butter lettuce (or scoop over bowls of rice). Top with sliced green onions and 1 Thai bird chile per serving.