Chicken Lettuce Wrap Tacos

Make sauce: whisk 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and 1 tsp sriracha.

Finely dice 1 can (225g) water chestnuts for crunch. They're essential for authentic texture. Mince 4 green onions, separating white and green parts.

Heat wok or large skillet over high heat until smoking. Add 2 tbsp vegetable oil, swirl to coat.

Add chicken in single layer, let sear undisturbed 2 minutes until golden underneath. Then stir-fry, breaking up pieces, for 3-4 minutes until cooked through.

Push chicken to sides of wok. Add 1 tbsp oil to center, then 3 minced garlic cloves, 1 tbsp minced ginger, and white parts of green onions. Stir 30 seconds.

Mix everything together, add water chestnuts. Pour sauce over and toss to coat evenly. Cook 1-2 minutes until sauce glazes the chicken.

Remove from heat. Stir in green onion tops and 2 tbsp chopped cilantro. Taste and adjust seasoning with more soy sauce or sriracha.

Separate leaves from 2 heads butter lettuce, selecting cup-shaped inner leaves. Wash and dry thoroughly - wet lettuce makes soggy wraps.

Arrange lettuce cups on serving platter. Spoon chicken mixture into each cup, about 2-3 tablespoons per wrap.

Garnish with additional cilantro, toasted sesame seeds, thinly sliced red chilies, and lime wedges for squeezing.

Serve immediately while chicken is hot and lettuce is cold and crisp. Eat with hands, folding lettuce around filling like a taco.