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Heat oil in a saucepan or wok over medium high heat. Add ground chicken and cook until browned, about 5 minutes. Make sure to crumble chicken as it cooks and drain any remaining fat.
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Stir in garlic, onion, carrots, mushrooms, hoisin sauce, coconut aminos, coconut vinegar, and ginger and cook until onions are translucent, about 2-3 minutes.
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Stir in water chestnuts and green onions and stir until tender. Season with salt and pepper to taste.
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To serve, spoon several tablespoons of the chicken mixture into the center or a lettuce leaf like you would a taco. Top with sriracha for an extra kick if desired. Enjoy!