Ingredients:

  • 1 lb (454g) ground chicken
  • 1 tablespoon (15ml) vegetable oil (or sesame oil for extra flavor)
  • 1 small onion, finely diced (about ½ cup or 75g)
  • 2 cloves garlic, minced
  • 1 tablespoon (15g) fresh ginger, grated
  • ½ cup (75g) diced water chestnuts, drained (optional, for crunch)
  • 2 green onions, thinly sliced
  • 3 tablespoons (45ml) soy sauce (or tamari for gluten-free)
  • 1 tablespoon (15ml) hoisin sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) sriracha or chili garlic sauce (optional for heat)
  • 1 teaspoon (5ml) sesame oil (optional)
  • 1 head butter lettuce, iceberg, or romaine lettuce leaves, separated, washed, and dried
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1 tablespoon toasted sesame seeds (optional garnish)

Instructions:

  1. Heat oil in skillet over medium-high heat. Add onion and cook until softened. Add garlic and ginger; cook until fragrant.
  2. Add ground chicken, breaking it up with a spoon. Cook until browned and cooked through.
  3. Stir in water chestnuts and green onions.
  4. Add soy sauce, hoisin sauce, rice vinegar, sriracha (if using), and sesame oil. Cook, stirring, until heated through and slightly thickened.
  5. Spoon chicken mixture into lettuce leaves.
  6. Garnish with cilantro and sesame seeds, if desired. Serve immediately.