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3 tbsp. hoisin sauce
2 tbsp. low-sodium soy sauce
2 tbsp. rice wine vinegar
1 tbsp. Sriracha (optional)
1 tsp. sesame oil
1 tbsp. extra-virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
1 tbsp. freshly grated ginger
1 lb. ground chicken
1/2 c. canned water chestnuts, drained and sliced
2 green onions, thinly sliced
Freshly ground black pepper
Large leafy lettuce (leaves separated), for serving
Cooked white rice, for serving (optional)
1- Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.
2- In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.
3- Pour in the sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.
4- Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.