1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
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 butter lettuce
1. 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.
2. Stir in garlic, onion, hoisin
sauce, soy sauce, rice wine vinegar, and inger until onions have become
translucent, about 1-2 minutes.
3. Stir in chestnuts and green onions
until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several
tablespoons of the chicken mixture into the center of a lettuce leaf,
taco-style.
