1 pound ground chicken or turkey
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoons freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head ice berg or butter lettuce
Heat olive oil in a saucepan over medium high heat. Add ground meat and cook until browned; 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 mixture into the center of a lettuce leaf, taco-style.
*Tip for separating lettuce leaves without tearing: Remove stem by first hitting it firmly against the counter top. It should break and come loose easily. Hold the head of lettuce upside-down under cold running water. Separate each leaf by running water under it and gently pulling it away with your fingers.
adapted from damndelicious.net
