Avocado oil (grapeseed or olive oil will work too)
1 lb ground chicken thighs
4 cloves garlic, minced
1 tsp fresh ginger, minced
1 shallot, finely chopped
1 c white mushrooms, finely chopped
8 oz can water chestnuts, drained and roughly chopped
1/4 tsp red pepper flakes
Salt and pepper, to taste
8 butter lettuce leaves, washed and dried
Green onions, as garnish
Sriracha, for serving
In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, hoisin sauce, sriracha, and sesame oil.
Heat avocado oil in large skillet over medium-high heat. When hot, add ground chicken and use a wooden spoon or spatula to break up until crumbly and cooked through. Season with salt and pepper and drain any excess liquid from the pan.
Add ginger, garlic, shallot, and red pepper flakes to the pan and cook another minute.
Now add sauce, mushrooms, and water chestnuts to the pan and cook another few minutes, until mushrooms are cooked.
Arrange lettuce wraps on a plate and spoon the chicken mixture into each. Garnish with green onions and serve with sriracha.