Thai Lettuce Wraps

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 can (8 oz) water chestnuts, drained and diced
• 2 green onions, thinly sliced
• 1 head iceberg lettuce Review

And

• 1 sauce packet

Or

• 2 clove Garlic, minced
• 1 medium yellow onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon ginger, freshly grated
• 1 tablespoon sriracha, optional
• salt and pepper, to taste

If using sauce packet, follow directions on packet

Directions

1. Heat olive oil in a saucepan 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.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.