- Tbs. hoisin sauce
- 2 Tbs. low-sodium soy sauce
- 2 Tbs. rice wine vinegar
- 1 Tbs. Siracha optional
- 1 tsp. sesame oil
- 1 Tbs. extra-virgin olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 Tbs. freshly grated ginger
- 1 lb. ground chicken or pork
- 1/2 cup canned water chestnuts drained and sliced
- 2 green onions thinly sliced
- Kosher salt
- Freshly ground black pepper
- Large leafy lettuce (like Boston) for serving
- Cooked white rice for serving (optional) or cooked rice sticks
- Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha (if using) and sesame oil.
- In large skillet over medium high heat, warm olive oil. Add onions and cook until soft, 5 minutes.
- Stir in garlic and ginger and cook one minute more. Add ground chicken and cook until opaque, breaking up meat with a wooden spoon.
- Pour in sauce and cook 1-2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in water chestnuts and green onions. Season with salt and pepper.
- Spoon rice, if using, and a large scoop (1/4 cup) of chicken mixture into center of each lettuce. Serve immediately.
- Note: You can substitute cooked rice sticks for plain cooked rice, if desired.