Ingredients:

  • 1/3 cup hoisin sauce
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 lb lean ground chicken
  • 1 tbsp neutral oil
  • 8 oz canned water chestnuts, drained and finely diced
  • 1/2 cup red onion, finely minced
  • 2 green onions, thinly sliced
  • 1 head butter lettuce, leaves separated and chilled
  • 1/4 cup shredded carrots

Instructions:

  1. In a small mixing bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and cornstarch until the slurry is smooth.
  2. Heat neutral oil in a large non-stick skillet over medium-high heat. Add the ground chicken in a single layer and let sear undisturbed for 3 minutes to develop a golden-brown crust.
  3. Break the chicken into small crumbles and cook until no longer pink. Add the red onions, the white parts of the green onions, and diced water chestnuts. Sauté for 2 minutes.
  4. Pour the prepared sauce mixture over the chicken. Stir constantly for 60-90 seconds until the glaze thickens and coats the ingredients evenly.
  5. Remove from heat and stir in the green onion tops. To serve, spoon 2-3 tablespoons of filling into chilled butter lettuce leaves and garnish with shredded carrots.