Heat oil in a large skillet over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to break it up into small bits as it cooks.
1 tbsp vegetable oil, 1 lbs ground chicken
Push the meat to the edge of the pan and stir in garlic and onion and cook until onions have become translucent, about 3-5 minutes.
3 cloves garlic, 1 small onion
Add the hoisin sauce, Tamari, sesame oil, rice wine vinegar, ginger, and Sriracha Stir in to combine well.
¼ cup hoisin sauce, 2 tbsp tamari, 1 tbsp rice wine vinegar, 1 tsp toasted sesame oil, 1 tbsp ginger paste, 2 tsp siracha
Add the water chestnuts and green onions and cook until tender, about 1-2 minutes; season with salt and pepper, to taste.
4.9 oz water chestnuts, 4 green onions, kosher salt, ground pepper
Serve with your favorite dipping sauce. To fill, grab a lettuce leaf and put filling inside.
1 head butter lettuce