Instructions

• Place the hoisin sauce, tamari, rice wine vinegar, sriracha sauce, and sesame oil in a small bowl, whisk together, and set aside.
• In a large skillet over a medium-high heat, heat olive oil. Add the onions and cook for 5 minutes until soft, then stir through the garlic and ginger and cook for a further minute, until fragrant. Now add the ground chicken and cook the meat until it becomes opaque and is mostly cooked through, breaking up the meat with a wooden spoon.
• Pour the sauce over the chicken and cook for a further 1-2 minutes, allowing the sauce to reduce slightly and ensuring the chicken is cooked through. Turn off the heat, add in the green onions, and season with salt and pepper.
• Spoon the cooked white rice and chicken mixture into the center of the lettuce leaves. Serve immediately.