Ingredients:

  • 1 pound (450g) ground chicken
  • 1 tablespoon vegetable oil
  • 1/2 cup (120ml) chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup (60g) canned water chestnuts, drained and finely chopped
  • 1/4 cup (30g) shredded carrots
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon oyster sauce (optional, but adds depth)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (or more, to taste)
  • 2 tablespoons chopped green onions, for garnish
  • 2 tablespoons chopped peanuts, for garnish (optional)
  • 1 head butter lettuce, leaves separated and washed (about 16 leaves)
  • 1/2 cup (40g) crispy rice noodles (available at most Asian grocery stores)
  • Hoisin Sauce (extra, for serving)

Instructions:

  1. Gently separate the lettuce leaves, wash them thoroughly, and pat dry. Set aside.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add onion and cook until softened, about 3-5 minutes. Add garlic and cook for another minute until fragrant.
  3. Add ground chicken to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
  4. Stir in water chestnuts and shredded carrots. Cook for another 2-3 minutes until slightly softened.
  5. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, oyster sauce (if using), sesame oil, ground ginger, and red pepper flakes.
  6. Pour the sauce over the chicken mixture and stir well to combine. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly and the flavours have melded.
  7. Spoon the chicken mixture into the prepared lettuce cups. Top with crispy rice noodles, chopped green onions, and chopped peanuts (if using). Serve immediately with extra hoisin sauce for dipping.