1 tablespoon sesame oil
1 tablespoon toasted sesame oil
1 pound ground chicken breast
2 cloves garlic, minced
1 tablespoon ginger, minced
1 yellow onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon chili garlic sauce or Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce, leaves separated
4 green onions, thinly sliced on the bias
Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook, crumbling with a wooden spoon.
Stir in the onion and cook on medium heat 3-5 minutes, until translucent.
Add the garlic & ginger and cook until fragrant 1-2 minutes. Stir in the hoisin sauce, soy sauce, rice wine vinegar, Sriracha, & water chestnuts, cook 3 minutes. Season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, top with green onions.