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e.r.walters
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In a large sauce pan, heat olive oil. Add onion and saute until mostly cooked.
Add in garlic and ginger for one minute, then add in ground chicken.
Allow chicken to cook almost all the way through, and while chicken is cooking prepare sauce.
In a bowl, whisk together sesame oil, sriracha, rice vinegar, soy sauce, and honey.
Add in the sauce to the chicken and reduce heat to let simmer.
Stir in diced green onion and water chestnuts and allow sauce to thicken.
Once thickened (about 5 minutes), remove from heat.
Wash and dry butter lettuce leaves.
Add about ⅓ cup chicken mixture to each butter leaf and add toppings.
Store remainder in fridge for up to five days.