Asian Lettuce Wraps

 original recipe here

3 tsp olive oil, divided
1 lb 93% lean ground chicken
4 - 5 TBSP hoisin sauce
1 TBSP soy sauce
2 tsp sriracha (optional)
1 TBSP rice vinegar
1 1/2 tsp sesame oil
1 TBSP minced fresh garlic (3 cloves)
1 TBSP peeled and minced fresh ginger
2/3 cup sliced green onions, white and light green portion
1/2 cup carrot, peeled and shredded
1 (8 oz) can diced water chestnuts, drained
1 large head Bibb lettuce or iceberg lettuce

• Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.
• Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.
• whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil, then set aside.
• Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.
• Heat remaining 1 1/2 tsp oil in now empty skillet.
• Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.
• Pour in sauce and water chestnuts then cook and toss 30 seconds longer.
• Serve warm in lettuce leaves garnished with sliced green onions.