1 tablespoon olive oil
1 pound ground chicken
2 cloves Veggie Box garlic, minced
1 Veggie Box onion, diced
¼ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 last week’s Veggie Box green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 Veggie Box butterhead lettuce

1 tablespoon olive oil 1 pound ground chicken 2 cloves Veggie Box garlic, minced 1 Veggie Box onion, diced 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon freshly grated ginger 1 tablespoon Sriracha, optional 1 (8-ounce) can whole water chestnuts, drained and diced 2 last week’s Veggie Box green onions, thinly sliced 1 Veggie Box butterhead lettuce

Heat olive oil in a large cast iron skillet over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.