Chicken Lettuce Wraps
"Savory, gingery chicken in crisp lettuce cups — the kind of light-but-satisfying dinner that disappears before you even sit down."
The Game Plan
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Separate the butter lettuce leaves and set them out on a platter. You want the cup-shaped inner leaves — they're nature's perfect taco shell.
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Mix the soy sauce, hoisin, sesame oil, rice vinegar, and sriracha in a small bowl. Set this sauce aside.
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Heat a large skillet or wok over medium-high heat with a drizzle of olive oil. Add the ground chicken and break it up with a spatula into small crumbles. Cook for 5–6 minutes until browned and no longer pink.
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Add the garlic and ginger, stirring constantly for about 30 seconds until the kitchen smells incredible.
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Toss in the diced water chestnuts and pour the sauce over everything. Stir well and cook for another 2–3 minutes until the sauce thickens slightly and coats the chicken.
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Remove from heat and stir in most of the green onions, saving some for garnish.
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Spoon the chicken mixture into the butter lettuce cups. Top with remaining green onions and a sprinkle of sesame seeds.
