Prep all your ingredients. Chop your onions. Mince the garlic and ginger. Sliced your green onions, settle aside one sliced green onion for garnish.
Heat 1 tablespoon of sesame oil or peanut oil in a large skillet over medium-high heat. When the oil is hot and shimmering add your pound of ground chicken to the skillet and cook until golden brown or cooked through. About ten minutes.
Add your onion, mushrooms, garlic and ginger, hoisin sauce, soy sauce, rice wine vinegar, and fish sauce. Cook until your mushrooms are soft and your onions are translucent.
Add your chopped water chestnuts and scallions to the chicken mixture and cook for 2 more minutes. If you’re adding a little heat to your lettuce wrap filling, this is when you’ll want to add the chili garlic sauce.
Serve on butterhead lettuce or with rice. Garnish with scallions, cilantro or both!
Notes
Take the time to carefully mince the garlic and ginger finely. You don’t want to bite into a massive piece of either. On the other hand, you also want to make sure your entire dish has the flavor of ginger and garlic. Chop your mushrooms small. If you’re replacing ground chicken for mushrooms, the smaller you chop your mushrooms the more the texture will feel like ground meat. Don’t like mushrooms? Leave them out entirely. You can substitute another veggie if you like, or not.