Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound (450g) ground chicken
  • 1 medium yellow onion, finely diced (about 1 cup/150g)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 inch (2.5cm) fresh ginger, peeled and minced (about 1 tablespoon)
  • 1 (8 ounce) can water chestnuts, drained and diced (225g)
  • 2 green onions, thinly sliced, plus more for garnish
  • 1/4 cup soy sauce (60 ml)
  • 2 tablespoons hoisin sauce (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 tablespoon oyster sauce (optional, adds depth of flavour) (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1 tablespoon cornstarch (10g)
  • 2 tablespoons water (30 ml)
  • 1 head of butter lettuce or romaine lettuce, leaves separated and washed
  • Optional garnishes: toasted sesame seeds, chopped peanuts, sriracha, extra soy sauce

Instructions:

  1. Brown the ground chicken in a skillet, breaking it up into small pieces. Drain off any excess fat.
  2. Add the diced onion, minced garlic, and ginger to the skillet and sauté until softened and fragrant.
  3. Stir in the diced water chestnuts and sliced green onions.
  4. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, oyster sauce (if using), sesame oil, and red pepper flakes.
  5. In another small bowl, whisk together the cornstarch and water to form a slurry.
  6. Pour the sauce over the chicken mixture. Bring to a simmer and stir in the cornstarch slurry. Cook until the sauce has thickened slightly.
  7. Spoon the chicken filling into lettuce cups and garnish with extra green onions, sesame seeds, chopped peanuts, and/or sriracha, as desired.