1 tbsp. olive oil
1 lb. ground chicken (or we use chicken cut into small pieces)
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
1 tbsp. ginger
1 tbsp. Sriracha, optional
1 (8-oz.) whole water chestnuts, drained and diced
Salt and black pepper, to taste
1 head butter lettuce
(Rice optional if desired!)
1. (If you want rice cook that now!) Heat olive oil in a saucepan over medium high heat. Add chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
OR We also love to cut up the lettuce and add to bowl with chicken (with rice, optional) for easier eating!