📖 Instructions

1. First, let's prep the chicken: In a bowl, combine 1 pound of ground chicken with 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of garlic powder. Mix well to ensure the chicken is evenly coated with the marinade.
2. Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, breaking it up with a spatula, until it's fully cooked and browned. This usually takes about 7-10 minutes. Drain any excess grease.
3. Now, let's make the sauce: In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey (or maple syrup for a vegan option), 1 teaspoon of sesame oil, 1/2 teaspoon of sriracha (adjust to your spice preference), and 1 clove of minced garlic. Set aside.
4. Add the veggies: To the skillet with the cooked chicken, add 1 cup of diced water chestnuts, 1 cup of shredded carrots, 1/2 cup of chopped green onions, and 1/4 cup of chopped cilantro. Cook for another 2-3 minutes, stirring constantly, until the vegetables are slightly softened but still crisp.
5. Pour the sauce: Pour the prepared sauce over the chicken and vegetable mixture. Stir well to coat everything evenly. Cook for another 1-2 minutes, allowing the sauce to thicken slightly.
6. Prepare the lettuce cups: Gently separate the leaves of one head of butter lettuce or romaine lettuce. Wash and dry them thoroughly. These will be your 'wraps'.
7. Assemble the wraps: Spoon the chicken mixture into the lettuce cups. Garnish with extra chopped green onions, cilantro, sesame seeds, or a drizzle of sriracha, if desired.
8. Serve immediately: These Chicken Lettuce Wraps are best enjoyed fresh. The contrast between the warm, savory filling and the cool, crisp lettuce is just heavenly!
9. Pro Tip: Want to make this even easier? Use pre-cooked rotisserie chicken or ground turkey instead of ground chicken. Just shred or dice it, and add it to the skillet with the veggies.