Adapted from


3 to 5 Tbsp. hoisin sauce (gluten-free, if needed)
2 Tbsp. soy sauce (or 1 Tbsp. tamari, if gluten-free)
2 Tbsp. rice wine vinegar
1 tsp. sesame oil
1 tsp. cornstarch, optional
1 lb. ground chicken, white meat or dark meat (or ground turkey)
2 tsp. vegetable oil, divided
1 8 oz. can water chestnuts, drained and chopped small
3 cloves garlic, minced
1″ piece ginger, minced (about 1 Tbsp.)
1/2 cup sliced green onions (from about 6 green onions), divided
2 small heads Bibb or butter lettuce
Red pepper flakes, to serve
Hot sauce, to serve
Optional extras: chopped onions, chopped bell peppers, chopped or grated carrots


Mix together the sauce: Combine 3 Tbsp. of the hoisin sauce, soy sauce, rice wine vinegar and sesame oil in a small bowl. Whisk to combine with a fork and keep near the stove. If you’d like a more thickened, glossy sauce, whisk in 1 tsp. of cornstarch.

Heat a teaspoon of oil in a skillet over medium heat. Add the ground chicken and cook until no longer pink, about 7 to 8 minutes. Break up the chicken into small crumbles as you cook. Transfer the cooked chicken to a clean bowl.

Warm the other teaspoon of oil in the skillet. Add the optional extra vegetables you want and cook until tender, about 4 to 5 minutes. Stir in the water chestnuts, garlic and ginger and cook until aromatic, about 30 seconds.

Transfer the cooked chicken back to the pan with the vegetables, along with half of the green onions. Pour the sauce over the top of the chicken mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, about 30 to 60 seconds.

Serve with the lettuce along with small dishes with hot sauce, red pepper flakes and the remaining sliced green onions. Place a generous spoonful of chicken mixture in the middle of a lettuce leaf, top with green onions and hot sauce or red pepper flakes and eat right away.