Ingredients:

  • 1 lb ground chicken
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1/4 cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp Sriracha
  • 1/2 cup water chestnuts, finely diced
  • 1/4 cup carrots, finely diced
  • 1 head butter lettuce
  • 1/4 cup crispy rice noodles
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Heat the sesame oil in a large skillet over medium-high heat. Add the ground chicken, breaking it apart with a spoon, and cook until browned and no longer pink.
  2. Stir in the minced garlic, ginger, diced carrots, and water chestnuts. Sauté for 3–4 minutes until the vegetables soften and garlic is fragrant.
  3. Whisk together the hoisin, soy sauce, rice vinegar, and Sriracha in a small bowl. Pour the sauce over the chicken mixture and stir constantly for 2–3 minutes until the liquid reduces into a thick glaze. Remove from heat.
  4. Fill a large bowl with ice and cold water. Submerge the individual lettuce leaves for 2–3 minutes, then remove and pat completely dry with paper towels.
  5. Spoon a generous portion of the chicken mixture into each chilled leaf. Top with crispy rice noodles and sliced green onions.