1. 1

   Step 1

   In a small bowl, whisk together 1/4 cup hoisin sauce, 2 Tbsp soy sauce, 2 Tbsp water, 1 1/2 Tbsp rice wine vinegar, 1 tsp sesame oil, and 1 Tbsp sriracha. Set aside.

2. 2

   Step 2

   Heat 1 Tbsp olive oil in a large skillet or cast-iron pan over medium-high heat.

3. 3

   Step 3

   Add 1 pound ground chicken to the pan and cook for 3 to 4 minutes, breaking it apart with a spoon until no longer pink.

   Timer 4 min
4. 4

   Step 4

   Add 1 small diced yellow onion to the skillet and sauté for 3 to 5 minutes until the onions soften and the chicken browns.

   Timer 5 min
5. 5

   Step 5

   Stir in 2 minced garlic cloves and 2 tsp freshly grated ginger. Cook for about 30 seconds until fragrant.

   Timer 1 min
6. 6

   Step 6

   Pour the prepared sauce mixture over the chicken and stir well to coat evenly. Sauté for 1 minute.

   Timer 1 min
7. 7

   Step 7

   Add 8 oz drained and diced water chestnuts and 1/4 cup chopped green onion to the pan.

8. 8

   Step 8

   Stir everything together and cook for 1 more minute until heated through.

   Timer 1 min
9. 9

   Step 9

   Season the mixture with kosher salt and fresh black pepper to taste.

10. 10

    Step 10

    Separate 1 head butter lettuce into individual cups.

11. 11

    Step 11

    Spoon the warm chicken filling into the lettuce cups and garnish with extra green onions before serving.

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