In a small bowl, mix together the sauce ingredients: sesame oil, hoisin, rice wine vinegar, soy sauce, lime juice, salt, and black pepper. Set this aside for later.
5 tablespoons low-sodium soy sauce, 1 tablespoon sesame oil, 2 tablespoons rice wine vinegar, 2 tablespoons hoisin sauce, salt and pepper
Heat some cooking oil in a medium or large non-stick skillet over medium heat.
1 tablespoon vegetable
Sauté the mushrooms in the skillet over medium-high heat until they start to soften, about 2-3 minutes. Then, set them aside.
8-10 mushrooms
In the same skillet, add a little more oil and cook the ground chicken until it turns brown. When the chicken is halfway cooked, add the onions, red chili flakes, garlic, and ginger.
1 pound ground chicken, ½ cup yellow onion, 2 large garlic cloves, 1 teaspoon fresh ginger, 1 pinch crushed red chili pepper flakes
Add the mushrooms back into the skillet, then mix in the chopped water chestnuts and the sauce. Stir everything together and let it simmer for a minute or two.
8-10 mushrooms, 8 ounces whole water chestnuts
Prepare your lettuce leaves and fill each one with about 2 heaping tablespoons of the mixture. Squeeze lime juice on top.
1 head butter lettuce, 1 ½ teaspoons lime juice
Top with any garnishes you like, such as white sesame seeds, chia seeds, green onion, and black pepper, then serve immediately.
green onions, sesame seeds, peanuts
