Instructions:
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey/maple syrup, Sriracha, and toasted sesame oil. Set aside. In a separate tiny dish, mix the cornstarch and 1 Tbsp of water to create a slurry; set aside.
- Sauté Aromatics: Heat the oil in a large skillet or wok over medium-high heat. Add the diced onion and sauté until translucent (about 3-4 minutes).
- Brown the Chicken: Add the ground chicken to the skillet. Break it up with a spoon and cook until it is fully browned and no pink remains. Drain off any significant excess fat.
- Bloom Flavour: Add the minced garlic and ginger to the chicken mixture. Cook for 1 minute until fragrant—be careful not to burn the garlic.
- Add Crunch: Stir in the diced red bell pepper and chopped water chestnuts. Sauté for 2 minutes until the pepper starts to soften slightly but still retains a bite.
- Sauce and Thicken: Pour the prepared sauce mixture over the chicken and vegetables. Bring the mixture to a gentle simmer. Stir the cornstarch slurry once more, then pour it into the simmering mixture while stirring constantly.
- Simmer to Finish: Continue to stir gently until the sauce thickens nicely, coating the chicken (this takes less than 1 minute). Remove from heat immediately.
- Assemble and Serve: Separate the lettuce leaves and pat them very dry. Spoon the warm chicken filling into the centre of each lettuce cup. Garnish liberally with fresh cilantro and green onions. Serve immediately.