Ingredients:

  • 1 tablespoon (15 ml) vegetable oil
  • 1 pound (450g) ground chicken
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) ginger, grated
  • 1 red bell pepper, diced
  • 1 carrot, peeled and diced
  • 1/2 cup (50g) water chestnuts, drained and chopped
  • 2 green onions, thinly sliced
  • 1/4 cup (30g) chopped fresh cilantro
  • 1/4 cup (60 ml) low-sodium soy sauce
  • 2 tablespoons (30 ml) rice vinegar
  • 1 tablespoon (15 ml) sesame oil
  • 1 tablespoon (15 ml) hoisin sauce
  • 1 teaspoon (5 ml) sriracha (or more, to taste)
  • 1 teaspoon (4g) cornstarch
  • 1 head butter lettuce (or romaine lettuce), leaves separated and washed
  • Optional toppings: chopped peanuts, sesame seeds, extra sriracha

Instructions:

  1. Prepare the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, hoisin sauce, sriracha, and cornstarch. Set aside.
  2. Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Sauté Aromatics: Add diced onion, minced garlic, and grated ginger to the skillet with the chicken. Cook until fragrant, about 2 minutes.
  4. Add Vegetables: Add diced red bell pepper and diced carrot to the skillet. Cook until slightly softened, about 3-4 minutes.
  5. Combine and Simmer: Stir in water chestnuts and pour the prepared sauce over the mixture. Bring to a simmer and cook until the sauce has thickened and the vegetables are tender, about 2-3 minutes.
  6. Finish and Serve: Remove from heat and stir in green onions and chopped cilantro. Spoon the chicken mixture into lettuce leaves. Top with optional toppings like chopped peanuts, sesame seeds, or extra sriracha. Serve immediately.