Heat olive oil in a large skillet or wok set over medium-high heat. Add the onions to the heated oil and cook for 3 to 4 minutes or until softened. Stir in the garlic and ginger, and cook for 20 seconds.
Add ground chicken and continue to cook for 6 to 8 minutes or until opaque and no longer pink. Break up the meat with a wooden spoon while cooking.
Meanwhile, in a mixing bowl whisk together the hoisin sauce, soy sauce, rice vinegar, hot sauce, and toasted sesame oil.
Pour the sauce into the skillet and stir to combine; cook for 2 minutes or until the sauce reduces slightly and the chicken is cooked through. Remove from heat.
Stir in the chestnuts and green onions. Season with salt and pepper; taste and adjust.
Spoon the chicken mixture into the center of each lettuce leaf, garnish with green onions, and serve.
Chicken Lettuce Wraps: These lettuce wraps are prepared with ground chicken, but you can also use ground pork, ground beef, ground sausage, and so on.
Lettuce: The best wraps to use are sturdy head lettuces with thicker ribs on their leaves, which should be deep enough to hold the filling. Bibb lettuce is a good choice.
Water Chestnuts: If you can't find water chestnuts, you can use thinly sliced jicama.
Hot Pan: Ensure the wok or pan is hot to avoid steamed chicken.
Thicker Sauce: For those who like a thicker sauce, add 1/2 tablespoon of brown sugar to the sauce.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.