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4 servings

  • ¼ cup (60 ml or 4 tbsp) hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp water
  • 2 tsp hot sauce (Optional) I use Sriracha
  • ½ tsp sesame oil (Optional)
  • 1 clove garlic, minced
  • 1 tbsp freshly grated ginger or 1/8 tsp ground ginger
  • 1 tbsp olive oil
  • 1 lb ground chicken
  • 1 (8 oz) can water chestnuts, drained and chopped
  • 2 green onions, sliced
  • Salt & pepper (Optional)
  • 1 head lettuce, leaves rinsed and dried (I use butter or Romaine) 
  • Sliced green onions for garnish


1. Mix all of the ingredients for the sauce in a small bowl and set aside.

2. Heat oil in a large pan over medium high heat. Add the chicken and cook until it is no longer pink, about 3-5 minutes.

3. Add the water chestnuts and sliced onions and cook for about 1 minute. Then, add the sauce and cook for about 2 minutes. Taste for seasoning and if you think it needs salt and pepper, you can add to taste.

4. To serve, add about 2-3 tbsp of chicken to the center of each lettuce leaf with some sliced green onions for garnish.