Ingredients

3 tbsp. hoisin sauce

2 tbsp. low-sodium soy sauce

2 tbsp. rice wine vinegar

1 tbsp. Sriracha (optional)

1 tsp. sesame oil

1 tbsp. extra-virgin olive oil

1 medium onion, diced

2 cloves garlic, minced

1 tbsp. freshly grated ginger

1 lb. ground chicken

1/2 c. canned water chestnuts, drained and sliced

2 green onions, thinly sliced

Kosher salt

Freshly ground black pepper

Large leafy lettuce (leaves separated), for serving

Cooked white rice, for serving (optional)

Preparation

Step 1Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.Step 2In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon. Step 3Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.Step 4Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.

In our attempt to copy the fan favorite, we flavored ground chicken with hoisin sauce (a fermented bean paste that gives the chicken the quintessential Chinese-American flavor), soy sauce, rice wine vinegar, Sriracha, and sesame oil. Water chestnuts (aquatic tuber vegetables—not nuts) are used often in stir fries and add a nice crunch here.   If you’re not a fan of water chestnuts, diced celery or red bell pepper are tasty alternatives. You can also top these with roasted, chopped peanuts, wonton strips, or chow mein noodles for even extra crunch. For your lettuce, it’s best to go with a head of lettuce that has thicker ribs with wide, sturdy leaves to support the filling. When building your lettuce wrap, it helps to let the filling cool down a bit before piling it into your lettuce to protect the lettuce from wilting before you get a chance to devour it. The filling can be refrigerated for for up to 5 days in an airtight container.