For the lettuce leaves, we had a Boston lettuce, but in hindsight I think we should have used something sturdier (though not romaine because the leaves tend to be too long). One head of lettuce was about enough for 4 servings. Since I had doubled the recipe, we resorted to tortillas the next night, and the kids liked that better!
3 Tbsp. hoisin sauce
2 Tbsp. low-sodium soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. sriracha (optional; I used a dash of hot sauce)
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
½ cup canned water chestnuts, drained and sliced
2 green onions, thinly sliced
freshly ground black pepper
large leafy lettuce (leaves separated), for serving
In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, sriracha, and sesame oil.
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.
Pour in 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.
Scoop about ¼ cup of chicken mixture into center of each lettuce leaf. Serve immediately.