• 1 Tablespoon Olive Oil
  • 1 Tablespoon Sesame Oil
  • 1 Pound Ground Chicken (or Turkey)
  • 1 Medium/Large Sweet Vidalia or Yellow Onion, Diced Small
  • 1/3 Cup Hoisin Sauce
  • 2 Tablespoons Low-Sodium Soy Sauce
  • 1 Tablespoon Rice Wine Vinegar
  • 1 Tablespoon Asian Chili Garlic Sauce, or to taste (Sriracha may be substituted)
  • 3 Cloves Garlic, Finely Minced or Pressed
  • 1 Teaspoon Ground Ginger or 2 Teaspoons Freshly Grated Ginger, or to taste
  • One 8-Ounce Can Water Chestnut, Drained and Diced Small
  • 2 to 3 Green Onions, Sliced into Thin Rounds
  • 1/2 Teaspoon Salt, or to taste
  • 1/2 Teaspoon Freshly Ground Pepper, or to taste
  • Butter Lettuce Leaves, for serving


4 Servings


5 Minutes


About 15 Minutes


About 20 Minutes



To a large skillet, add the oils, chicken and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.


Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.


Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.


Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.


Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.