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:
- Gently separate the lettuce leaves, wash them thoroughly, and pat dry. Set aside.
- 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.
- Add ground chicken to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
- Stir in water chestnuts and shredded carrots. Cook for another 2-3 minutes until slightly softened.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, oyster sauce (if using), sesame oil, ground ginger, and red pepper flakes.
- 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.
- 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.