Chicken Lettuce Cups

Directions

1. Remove the outer leaves of the lettuce and then peel off about 12 leaves. Trim them so they are round and fit in the palm of your hand. Place in a container or bag in the refrigerator.
2. Heat half the oil in a heavy bottomed saucepan over medium-high heat. Add chicken and cook and stir, breaking into small pieces, until chicken is cooked through and slightly brown, about 5 minutes. Depending on the fat content of the chicken, you may need to add more oil as it cooks. Transfer chicken to a bowl.
3. Add garlic and ginger to the same saucepan; cook and stir until garlic is fragrant, about 1 minute.
4. Add zucchini, mushrooms, and bamboo shoots to garlic-ginger; cook for 1 minute.
5. Pour 2 tablespoons hoisin, soy sauce, and vinegar over vegetable mixture; stir to combine and cook for 1 minute. Remove saucepan from heat and mix vegetable mixture with cooked chicken.
6. Stir scallions and sesame oil into vegetable-chicken mixture. Taste and season with salt and pepper.
7. Serve vegetable-chicken mixture in a bowl with lettuce and hoisin sauce on the side.
8. To assemble, spoon about 2 tablespoons vegetable-chicken mixture into a lettuce cup. Drizzle about ½ teaspoon hoisin over chicken and wrap it up in taco style.