Copycât P.F. Châng's Chicken Lettuce Wrâps

Fixings 

• 1 tâblespoon sesâme oil 
• 1 pound ground chicken 
• 1 vâst onion, hâcked 
• 2 tâblespoons gârlic, minced or squeezed 
• 1 tâblespoon soy sâuce 
• ¼ glâss hoisin sâuce 
• 2 teâspoons crisp ginger, minced 
• 1 tâblespoon rice wine vinegâr 
• 3 teâspoons srirâchâ sâuce 
• 1 cân (8 ounces) cut wâter chestnuts, depleted ând finely slâshed 
• 1 little bundle green onions, cut 
• 2 teâspoon sesâme oil 
• sâlt to tâste 
• Icy mâss, Bibb or spreâd lettuce leâves, flushed ând depleted 
• Soy sâuce, hoisin, fiery mustârd sâuce for plunged (discretionâry) 
• Simmered peânuts, hâcked (discretionâry) 
• Browned mung beân noodles (discretionâry) 

Guidelines 

1. In â medium skillet on medium wârmth, wârm 1 tâblespoon sesâme oil. Include the ground chicken ând cook until the point when it is cooked through. With â spâtulâ, split it up into little pieces âs it cooks (it will look like ground meât). Expel from wârm.
2. ..................
3. ................................

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