1 tbsp olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
¼ cup hoisin sauce
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp freshly grated ginger
1 tbsp sriracha,optional
1 (8-ounce) can whole water chestnuts drained and diced
2 green onions, thinly sliced
kosher salt and freshly ground black pepper to taste
1 head butter lettuce
1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about
2-5 minuted making sure to crumble as it cooks: drain excess fat.
2. Stir in garlic, onion, hoisin sauce, rice wine vinegar, ginger and sriracha until onions have become
translucent, about 1-2 minutes.
3. Stir in chestnut and green onion until tender, about 1-2 minutes: season with salt and pepper to taste.
4. To serve, spoon several tbsp, of the chicken mixture into the center of a lettuce leaf, taco-style.