Ingredients:

For the Chicken Filling:

1 pound ground chicken

2 tablespoons vegetable oil

1 onion, finely diced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon brown sugar

1 cup water chestnuts, finely chopped

2 green onions, thinly sliced

Salt and pepper, to taste

For Serving:

Butter lettuce leaves, washed and separated

Fresh cilantro leaves, for garnish

Crushed peanuts, for garnish

Lime wedges, for serving

Instructions:

1. Prepare the Chicken Filling:

In a large skillet or wok, heat vegetable oil over medium-high heat.

Add diced onion and cook until softened.

Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.

Add ground chicken, breaking it apart with a spatula, and cook until browned.

2. Prepare the Sauce:

In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, brown sugar, and sesame oil.

Pour the sauce over the cooked chicken and stir to coat.

3. Add Water Chestnuts and Green Onions:

Stir in chopped water chestnuts and cook for an additional 2-3 minutes until heated through.

Add thinly sliced green onions, reserving some for garnish.

Season with salt and pepper to taste.

4. Assemble the Lettuce Wraps:

Spoon a portion of the chicken mixture into each butter lettuce leaf.

Garnish with fresh cilantro leaves, crushed peanuts, and additional sliced green onions.

5. Serve:

Arrange the Chicken Lettuce Wraps on a serving platter.

Serve with lime wedges on the side for squeezing over the wraps.

Optional Tips:

For an extra kick, add a teaspoon of chili garlic sauce or Sriracha to the chicken mixture.

Include julienned carrots or bell peppers for added crunch and color.

Drizzle additional hoisin sauce or a sesame ginger dressing over the wraps before serving.