Ingredients

Method

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken, garlic, and ginger, and cook for 5-6 minutes, or until the chicken is browned and cooked through. Break up the chicken into small pieces as it cooks.

Stir in the diced water chestnuts and diced red bell pepper, and cook for 2-3 minutes, or until the vegetables are crisp-tender.

In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, and honey. Pour the sauce mixture into the skillet, and cook for 2-3 minutes, or until the chicken and vegetables are well coated.

In a separate small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the skillet, and cook for 1-2 minutes, or until the sauce thickens.

To serve, spoon the chicken mixture into the lettuce leaves. Garnish with chopped green onions and chopped fresh cilantro.