• 1 Tbsp olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• ¼ cup Hoisin sauce
• 2 Tbsp soy sauce
• 1 Tbsp rice wine vinegar
• 1 Tbsp freshly grated ginger
• optional: 1 Tbsp Sriracha
• 8 ounce (1 can) whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt
• Freshly ground black pepper, to taste
• 1 head butter lettuce

Heat olive oil in a saucepan over medium-high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

To serve, spoon several tablespoons of the chicken mixture into the centre of a lettuce leaf, taco-style.