Ingredients:

  • 1 lb ground chicken breast
  • 1 tbsp sesame oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup water chestnuts, canned and finely diced
  • 1 medium carrot, finely diced
  • 2 green onions, thinly sliced
  • 2 tbsp hoisin sauce
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 head butter lettuce, leaves separated

Instructions:

  1. Heat the sesame oil in a large non-stick skillet or wok over medium-high heat. Add the diced onion and carrot, sautéing for 3-4 minutes until the onion is translucent.
  2. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  3. Increase heat to high and add the ground chicken. Break the meat apart with a spatula, searing until the chicken is no longer pink and develops golden-brown edges.
  4. Stir in the diced water chestnuts and cook for an additional 2 minutes.
  5. Pour in the hoisin sauce, soy sauce, rice vinegar, and sriracha. Toss constantly for 2-3 minutes until the sauce reduces into a thick coating.
  6. Remove from heat and stir in the sliced green onions.
  7. Spoon the warm filling into the center of each butter lettuce leaf and serve immediately.