Chicken Lettuce Wraps are a quick and easy meal to prepare ahead of time for lunches or an appetizer to share.
Separate, rinse, and dry the leaves of the butter lettuce. Or, wash the lettuce in a salad spinner and set aside.
Heat up oil over medium heat in a large skillet. Add chicken, season it with salt and pepper, and cook until no longer pink.
Add the mushrooms and onions, and cook until soft (about 5-6 minutes).
Add the water chestnuts, ginger, and garlic and cook for 1 more minute.
In a medium bowl, combine hoisin sauce, soy sauce, rice vinegar, and sesame oil. Whisk to combine evenly. Reserve 1/2 cup of the sauce and set aside to use as a condiment for your wrap. Pour the remaining sauce over the chicken mixture and cover, cooking on low for another 5 minutes.
Fill each lettuce leaf with 1/4 cup of the chicken mixture. Top with the reserved sauce, sesame seeds, and green onion.