▢1 tablespoon olive oil ▢1/2 yellow onion diced ▢2 cremini mushrooms minced ▢3 garlic cloves minced ▢1 lb ground chicken ▢pinch ground black pepper ▢1/4 cup hoisin sauce ▢2 tablespoon soy sauce ▢1 tablespoon oyster sauce ▢1/2 teaspoon sesame oil ▢1 teaspoon freshly grated ginger ▢2 teaspoon sriracha or sambal oelek optional ▢1/4 cup diced water chestnuts ▢2 green onions thinly sliced ▢1 head butter lettuce
In a large skillet set over medium heat, add olive oil.
When the oil is hot, add onion and cook for 3 minutes, then add mushrooms and continue cooking for 3 more minutes. Add garlic and cook just until fragrant.
Add ground chicken and cook until browned, using a wooden spoon or thick spatula, crumble the chicken as it cooks; drain any excess fat.
Season with pepper, hoisin, soy sauce, oyster sauce, sesame oil, ginger, and Sriracha/sambal oelek.
Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat.
Spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf.
Serve with carrots, crispy rice noodles, or chopped toasted nuts.