Ingredients
- 1 lb ground chicken
- ½ onion, finely chopped
- Whites of 3 green onions, finely chopped
- ½ jalapeño (or any hot pepper), finely chopped
- ½ green bell pepper, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 cup finely chopped water chestnuts
- 1 tablespoon hoisin sauce
- 5 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha sauce
- Avocado oil, for cooking
- Fresh cilantro, chopped (for garnish)
- Lettuce leaves (butter lettuce or romaine works best)
Directions
Heat a drizzle of avocado oil in a large pan over medium heat. Add the ground chicken and cook until it turns white and is mostly cooked through, breaking it up with a spatula as it cooks
Stir in the hoisin sauce, soy sauce, sesame oil, and sriracha sauce. Mix well to coat the chicken evenly
Add the chopped onion, green onion whites, jalapeño, green pepper, garlic, ginger, and water chestnuts. Stir everything together and cook for another 5–7 minutes, until the vegetables soften and the flavors meld
Remove from heat and sprinkle with fresh cilantro
Spoon the mixture into crisp lettuce leaves, serve immediately, and enjoy!
Recipe Note
Serving Suggestions
- Serve with a side of jasmine rice for a heartier meal
- Drizzle with extra sriracha or a squeeze of lime for added brightness
- Add crushed peanuts or sesame seeds for extra crunch
