1 T olive oil

1 T sesame oil

1 lb chicken, ground (or turkey)

1 onion, medium/large, yellow/sweet, diced small

1/3 c hoisin sauce

2 T soy sauce, low-sodium

1 T rice wine vinegar

1 T Asian chili garlic sauce (sriracha may be substituted)

3 cloves garlic, finely minced or pressed

1 T ground ginger or 2 t freshly grated

1 8 oz can water chestnuts, drained and diced small

2-3 green onions, sliced into thin rounds

1/2 t salt

1/2 t freshly ground black pepper

butter lettuce leaves, for serving

To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumble while cooking.

Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.

Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.

Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.

Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.