Asian Chicken Lettuce Wraps

Ingredients

• 3 tablespoons hoisin sauce
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 pound ground chicken
• 1/2 cup canned water chestnuts, drained and sliced
• 2 green onions, thinly sliced
• Kosher salt
• Ground black pepper
• Bibb or Boston lettuce (leaves separated), for serving
• Cooked white rice, for serving (optional)

Steps

1. Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, and sesame oil.
2. In a large skillet over medium-high heat, heat the olive oil. Add the onion and cook until soft, about 5 minutes, then stir in the garlic and ginger and cook until fragrant, about 1 minute more. Add the ground chicken and cook until opaque and mostly cooked through, breaking up the meat with a wooden spoon.
3. Pour in the sauce and cook 1 to 2 minutes more, until the sauce reduces slightly and the chicken is cooked through. Turn off the heat and stir in the water chestnuts and green onions. Season with salt and pepper.
4. Spoon rice, if using, and a large scoop (about 1/4 cup) of the chicken mixture into the center of each Bibb or Boston lettuce leaf. Serve immediately.