Servings: 4

1 tablespoon olive oil 1 tablespoon olive oil
1 pound ground chicken 1 pound ground chicken
2 cloves garlic, minced 2 cloves garlic, minced
1 onion, diced 1 onion, diced
1/4 cup hoisin sauce ¼ cup hoisin sauce
2 tablespoons soy sauce 2 tablespoons soy sauce
1 tablespoon rice wine vinegar 1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger 1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional 1 tablespoon Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced 1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced 2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce 1 head butter lettuce

DIRECTIONS: subheading: DIRECTIONS:
Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3 to 5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1 to 2 minutes.
Stir in chestnuts and green onions until tender, about 1 to 2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
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