Chicken Lettuce Wraps

Ingredients

• 1/4 cup hoisin sauce
• 2 Tbsp reduced-sodium soy sauce (or tamari sauce for gluten-free)
• 2 Tbsp water
• 1 1/2 Tbsp rice wine vinegar
• 1 tsp sesame oil
• 1 Tbsp sriracha or gochujang (to taste (optional, for spice))
• 1 Tbsp olive oil
• 1 pound ground chicken (or substitute ground turkey)
• 1 small yellow onion (diced)
• 2 garlic cloves (minced)
• 2 tsp freshly grated ginger
• 8 oz can water chestnuts (drained and diced)
• 1/4 cup chopped green onion (plus more to serve)
• 1 head butter lettuce (or romaine hearts, separated into cups)

Instructions

1. Make the sauce: In a small bowl, combine hoisin sauce, soy sauce, water, rice wine vinegar, toasted sesame oil, and sriracha or gochujang if using. Set aside.
2. Cook the meat: Heat olive oil in a large cast-iron skillet or heavy skillet over medium-high heat. Add the ground chicken or turkey and cook for 3 to 4 minutes, breaking it up as it cooks, until just cooked through. Add the diced onion and cook for 3 to 5 minutes, until the onions are softened and the chicken is browned.
3. Add aromatics: Stir in the garlic and freshly grated ginger and cook for about 30 seconds, just until fragrant.
4. Add the sauce: Pour the prepared sauce into the skillet and sauté for 1 minute, stirring to coat the meat evenly.
5. Finish the filling: Stir in the diced water chestnuts and green onions. Cook for 1 more minute. Season with kosher salt and fresh black pepper to taste.
6. Serve: Spoon the warm chicken mixture into lettuce cups and garnish with the remaining green onions.