Chicken Lettuce Wraps

Make sauce: In a small bowl, whisk together 1/4 cup hoisin sauce, 3 tablespoons low-sodium soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon honey, 1 tablespoon peanut butter, and 1/2 tablespoon sweet chili sauce until smooth. Set aside.

Cook chicken: Heat 1 tablespoon oil and 1 tablespoon toasted sesame oil in a large skillet over medium-high heat. Add the 1 lb ground chicken, breaking it up with a wooden spoon as it cooks. Cook until browned, about 5-7 minutes. Remove excess grease if needed.

Sauté aromatics and vegetables: Push the chicken to one side of the skillet. Add 1 medium onion (finely diced), 3 cloves garlic (finely minced), and 2 teaspoons freshly grated ginger to the open side. Cook until fragrant, about 2 minutes. Mix the chicken and aromatics together, then stir in 1 (8-oz) can water chestnuts (drained and finely diced), 1 small red bell pepper (finely diced), and 1/2 cup grated carrots. Cook for another 2-3 minutes until the vegetables soften slightly.

Combine with sauce: Pour the prepared sauce over the chicken mixture. Stir well to coat everything evenly. Let the mixture simmer for 3-4 minutes, allowing the flavors to meld and the sauce to thicken around the chicken. Remove from heat.

Assemble and serve: Spoon 2-3 tablespoons of the chicken mixture into each butter lettuce leaf. Garnish with thinly sliced green onions and crushed peanuts, if desired. Serve immediately.