Ingredients
| Hoisin sauce |
3 tbsp. |
|
Low-sodium soy sauce |
2 tbsp. |
|
Rice wine vinegar |
2 tbsp. |
|
Sriracha (optional) |
1 tbsp. |
|
Sesame oil |
1 tsp. |
|
Extra-virgin olive oil |
1 tbsp. |
|
Medium onion |
1, diced |
|
Garlic |
2 cloves, minced |
| Freshly grated ginger | 1 tbsp. |
| Ground chicken | 1 lb. |
| Canned water chestnuts | 1/2 c., drained and sliced |
| Green onions | 2, thinly sliced |
| Kosher salt | |
| Freshly ground black pepper | |
| Large leafy lettuce (leaves separated) | For serving |
| Cooked white rice | For serving (optional) |
Instructions
Step 1
Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.
Step 2
In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.
Step 3
Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.
Step 4
Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.
