Ingredients

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Seasoning Sauce:

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• 2 teaspoons hoisin sauce

• 1/2 cup pad thai sauce

• ½ teaspoon  (chili paste), or more to taste (Optional)

• 1/4 cup peach carolina reaper

• 1/4 of Soy Sauce

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Add to Skillet 

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• 1 lb chicken

• 2 slices ginger (optional)

• 3/4 green chopped onions (optional use 1/2 to add into chicken the other half as a garnish)

• 8 ounce sliced and diced water chestnuts

• 1 teaspoon sesame oil

• 1 teaspoon fish sauce

• 3 Tablespoons Olive Oil

• 1/4 ground white pepper to taste

• 1/4 rosemary garlic seasoning

• 1/4 Chef Paul Prudhomme (Poultry Magic)

• 8 large Romain or butterhead lettuce leaves

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Directions:

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• Step 1

  Heat oil in a large skillet over medium heat ​by adding the following:  1 teaspoon sesame oil, 1 teaspoon fish sauce, 3 Tablespoons Olive Oil and (optional stir in 2 slices of chopped fresh ginger until fragrant), Add ground chicken then add your dry seasonings brown until color is almost white. Next, add green onions, and water chestnuts. Stir for about 1 minute. Remove from heat.

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• Step 2

  Heat sauce pan on low/medium heat .Cook and stir 2 teaspoons hoisin sauce 1/2 cup pad thai sauce ½ teaspoon  (chili paste), or more to taste (Optional) 1/4 cup peach carolina reape1/4 of Soy Sauce

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• Step 3

  Depending on the size of your lettuce wraps~ portion a nice amount to fill mixture in the center of each lettuce leaf. Sprinkle remaining green onions as a garnish on top. Add 1 tablespoon dipping sauce; roll up lettuce to enclose ground chicken mixture. Repeat with remaining chicken mixture and lettuce leaves. Serve remaining dipping sauce alongside.

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