First, heat 1 tablespoon of cooking oil in a skillet over medium heat and cook the chicken until it is no longer pink. Make sure the chicken crumbles in small pieces.
Add the garlic when chicken is almost done.
While the chicken is cooking, cover the dried mushroom with hot water and let sit for 5-10 minutes.
Remove and squeeze out any excess water. Remove the tough stems and chop.
When the chicken is done, add the mushrooms and water chestnuts and cook for 30 seconds.
Then add the hoisin sauce, soy sauce, vinegar, sesame oil, and chili garlic sauce.
Mix well and cook for another 1-2 minutes, until thickened.
Garnish with green onions. Serve with the butter lettuce.
I use butter lettuce in this recipe as it comes in the perfect shape and size for these ground chicken lettuce wraps. However, any lettuce can be substituted - just tear into pieces 5" in diameter and it should work fine.
Any kind of cooking oil will work, however, I like to use coconut oil for it's benefits and flavor.
When cooking the chicken, make sure it crumbles in small pieces. Stirring often will help keep the chicken separated. You can also use a fork to separate it while cooking.