2 tablespoons sesame oil or canola oil

1 pound ground chicken

3 cloves garlic, minced

1 onion, finely chopped

1 teaspoon ginger, minced

1 teaspoon chili garlic sauce, such as sambal or chili flakes

1/2 cup hoisin sauce

2 tablespoons low sodium soy sauce

1 tablespoon rice wine vinegar

1 (8-ounce) can whole water chestnuts, drained and chopped

1 cup shredded carrot

2 green onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste

cilantro leaves for garnish

1 head butter lettuce

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Break off the leaves of the head of lettuce and plate on a platter.
Heat 1 tablespoon sesame oil in a large skillet over a medium heat. Cook chicken for about 6-8 minutes. Remove from pan and set aside.
Add remaining oil and cook garlic, onion, ginger for about 3-4 minutes. Stir in cooked chicken and add chili garlic sauce.
Stir in hoisin, soy, vinegar and carrot. Stir to combine until all chicken is coated in the sauce.
Stir in carrot and green onion. Season with salt and pepper.
Spoon mixture into lettuce cups and garnish with cilantro leaves.