Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound ground chicken (450g)
  • 1 small onion, finely chopped (approximately 1 cup, 150g)
  • 2 cloves garlic, minced (approximately 1 teaspoon)
  • 1 (8 ounce) can water chestnuts, drained and chopped (225g)
  • 1/2 cup chopped green onions (50g)
  • 1/4 cup hoisin sauce (60 ml)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon rice wine vinegar (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 head butter lettuce or Boston lettuce, leaves separated, washed, and dried

Instructions:

  1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add the chopped onion and garlic to the skillet. Cook until softened, about 3-5 minutes.
  3. Stir in the water chestnuts, green onions, hoisin sauce, soy sauce, rice wine vinegar, sesame oil, ground ginger, and red pepper flakes (if using).
  4. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally.
  5. Spoon the chicken mixture into the lettuce cups and serve immediately.