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Heat olive oil in a saucepan over medium high
heat. Add ground chicken and cook until browned,
about 3-5 minutes, making sure to crumble the
chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce,
rice vinegar, ginger and Sriracha until onions
have become translucent, and 1-2 minutes. Stir in
chestnuts and green onions until tender, about 1-2
minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken
mixture into the center of a lettuce leaf, taco-
style.
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