Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground chicken (450g)
  • 1 small yellow onion, finely chopped (approx. 1 cup chopped) (150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 red bell pepper, finely diced (approx. 1 cup diced) (150g)
  • 1 (8-ounce) can water chestnuts, drained and chopped (225g)
  • 1/4 cup chopped green onions (scallions) (4 sprigs, 25g)
  • 1/4 cup chopped fresh cilantro, plus more for garnish (small bunch, 5g)
  • 1/4 cup low-sodium soy sauce (60 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • 1 tablespoon honey (15 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1 tablespoon grated fresh ginger (approx. 1 inch piece) (15g)
  • 1 teaspoon Sriracha (or more, to taste) (5 ml)
  • 1 large head of butter lettuce (or romaine), leaves separated and washed

Instructions:

  1. Whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and Sriracha in a small bowl. Set aside.
  2. Heat olive oil in a large skillet or wok over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add the ground chicken to the skillet and cook, breaking it up with a spoon, until fully cooked and no longer pink. Drain off any excess grease.
  4. Stir in the diced red bell pepper and chopped water chestnuts. Cook for 2-3 minutes, until the bell pepper is slightly softened.
  5. Pour the prepared sauce over the chicken and vegetable mixture. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the ingredients evenly.
  6. Remove the skillet from the heat and stir in the chopped green onions (scallions) and cilantro.
  7. Spoon the chicken mixture into the prepared lettuce cups. Garnish with extra cilantro, if desired. Serve immediately.