*Can use ground turkey

1 tablespoon olive oil
1 pound ground chicken*
2 cloves minced garlic
1 diced onion
1/4 cup hoisin sauce
1 tablespoons soy sauce
1 tablespoon rice whine vinegar
1 tablespoon grated ginger
1 tablespoon sriracha
1 can diced water chestnuts
Salt and pepper to taste
1 head butter lettuce

1 tablespoon olive oil 1 pound ground chicken* 2 cloves minced garlic 1 diced onion 1/4 cup hoisin sauce 1 tablespoons soy sauce 1 tablespoon rice whine vinegar 1 tablespoon grated ginger 1 tablespoon sriracha 1 can diced water chestnuts 1 head butter 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.