Prep the vegetables

• Finely dice the onion and mince the garlic.
• Chop the water chestnuts, green onions and cashews.
• Grate the ginger and shred the carrots.

Cook the chicken

• Heat the sesame oil in a frying pan over medium heat.
• Add the ground chicken and cook, breaking it up, until browned.
• Add the onion and cook until softened.

Build the sauce

• Stir in the hoisin sauce, soy sauce, garlic chili sauce and rice wine vinegar.
• Add the garlic and ginger and combine well.
• Cook until the onions are soft and the sauce coats the chicken.

Add the crunch

• Stir in the water chestnuts, cashews, green onions and shredded carrots.
• Season with salt and pepper and cook briefly to warm through.

Serve

• Spoon the chicken mixture into butter lettuce leaves.
• Drizzle with peanut sauce and sriracha.