Ingredients:

  • 1 lb ground chicken
  • 1 tbsp sesame oil
  • 1 tbsp minced fresh ginger
  • 3 cloves garlic, minced
  • 1 cup water chestnuts, finely diced
  • 2 scallions, thinly sliced
  • 3 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp Sriracha
  • 1 head Butter lettuce
  • 1/2 cup crispy rice noodles
  • 2 scallions, sliced for garnish

Instructions:

  1. Separate the lettuce leaves carefully. Submerge them in a bowl of ice water for 10 minutes to hydrate the cells. Drain and pat completely dry with paper towels.
  2. Heat sesame oil in a wok or large non-stick skillet over medium-high heat until shimmering. Add the ground chicken, breaking it into small crumbles with a spatula, and cook until golden-brown edges develop (about 5-7 minutes).
  3. Stir in the minced garlic, ginger, and diced water chestnuts; sauté for 2 minutes until fragrant.
  4. Pour in the hoisin sauce, soy sauce, rice vinegar, and Sriracha. Stir constantly for 3-5 minutes until the sauce reduces into a thick, velvety glaze.
  5. Fold in the sliced scallions, remove from heat, and serve inside the chilled lettuce leaves, garnished with crispy rice noodles and additional scallions.