Sweet and Spicy Chicken Lettuce Wraps

Ingredients:

• 1 lb ground chicken
• 1 small yellow onion, finely diced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger or ginger paste
• 2 tsp toasted sesame oil
• 1 tbsp sriracha (adjust to taste)
• 2 tbsp rice vinegar
• 1/4 cup low-sodium soy sauce (or coconut aminos for gluten-free)
• 3 tbsp honey
• 1/4 cup chopped green onions, plus extra for garnish
• 1/2 cup diced water chestnuts
• 1 large head butter lettuce, leaves separated and washed
• Optional toppings: chopped peanuts, extra sriracha, and green onions

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened.
2. Stir in the garlic and ginger, cooking for 1 minute until fragrant. Add the ground chicken and cook, breaking it up with a spatula, until nearly cooked through.
3. While the chicken cooks, whisk together the sesame oil, sriracha, rice vinegar, soy sauce, and honey in a small bowl to create the sauce.
4. Pour the sauce into the skillet with the chicken. Lower the heat and simmer for a few minutes, allowing the flavors to combine.
5. Stir in the chopped green onions and diced water chestnuts, letting the mixture simmer until the sauce thickens, about 5 minutes.
6. Remove the skillet from heat. Spoon about 1/3 cup of the chicken mixture into each butter lettuce leaf.
7. Top with your choice of garnishes, like chopped peanuts, additional sriracha, and green onions.
8. Serve immediately, and store any leftovers in an airtight container in the refrigerator for up to 5 days.