Start by heating the toasted sesame oil and olive oil in a large skillet over medium heat. This combination adds depth to the flavor right from the get-go.
Add the finely diced sweet Vidalia onion to the skillet. Sauté it for about 3 to 5 minutes, allowing it to soften and become slightly translucent. This step helps build a flavorful base.
Next, stir in the minced garlic and ginger. Cook for an additional minute until fragrant. You want to avoid burning the garlic—nobody likes that bitter taste!
Add the ground chicken to the skillet. Use a wooden spoon to break it apart as it cooks, allowing it to brown evenly. Cook until fully cooked through—about 5 to 7 minutes.
Once the chicken is cooked, pour in the low-sodium soy sauce, hoisin sauce, rice vinegar, and Asian chili garlic sauce. Stir well to combine, letting the flavors meld for about 2 to 3 minutes.
Lower the heat and add the diced water chestnuts and sliced green onions. Stir everything together. Let it cook for an extra minute. The water chestnuts will add a lovely crunch.
Finally, taste the filling. Add salt and pepper as needed. If you like it spicy, consider adding more chili sauce. Remove from heat.
To serve, carefully peel off butter lettuce leaves. Spoon the filling into each leaf and enjoy! These are best served fresh and warm, but you can prepare the filling ahead of time.
