Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound ground chicken (450g)
  • 1 small yellow onion, finely chopped (about ½ cup)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 inch piece of fresh ginger, peeled and minced (about 1 tablespoon)
  • 1 (8 ounce) can water chestnuts, drained and chopped (225g)
  • 1/2 cup finely chopped carrots (60g)
  • 1/4 cup finely chopped celery (30g)
  • 1/4 cup chopped green onions, plus more for garnish (30g)
  • 1/4 cup chopped fresh cilantro, plus more for garnish (30g)
  • 1 tablespoon sesame oil (15 ml)
  • 1/4 cup low-sodium soy sauce (60 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • 2 tablespoons honey (30 ml)
  • 1 tablespoon hoisin sauce (15 ml)
  • 1 teaspoon sriracha sauce (or to taste) (5 ml)
  • 1 teaspoon cornstarch (5 g)
  • 2 tablespoons water (30 ml)
  • 1 large head of butter lettuce, leaves separated and washed
  • Optional garnishes: chopped peanuts, sesame seeds, extra sriracha

Instructions:

  1. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add the chopped onion, garlic, and ginger to the skillet. Sauté for 2-3 minutes, or until fragrant.
  3. Stir in the water chestnuts, carrots, and celery. Cook for another 2-3 minutes, until slightly softened.
  4. In a small bowl, whisk together the soy sauce, rice vinegar, honey, hoisin sauce, sriracha, cornstarch, and water until smooth.
  5. Pour the sauce over the chicken and vegetable mixture. Bring to a simmer and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes.
  6. Remove from heat and stir in the sesame oil, green onions, and cilantro.
  7. Spoon the chicken mixture into the butter lettuce leaves.
  8. Garnish with chopped peanuts, sesame seeds, extra green onions, or a drizzle of sriracha, if desired. Serve immediately and watch them disappear!