Step 1 - Make the Sauce: In a small bowl, whisk together hoisin sauce, 2 TBSP soy sauce, 2 TBSP rice wine vinegar, 1 TBS Sriracha and 1 TSP sesame oil

Step 2 - In a large skillet over medium- high heat, heat the 1 TSP sesame oil, Add in 1 medium diced onions and cook until soft for about 5 minutes. Then stir in 2 Cloveds are garlic (minced) and 1 TBSP ginger and cook until fragrant. Cook 1 more minute then add in 1 LB ground chicken and cook until it is opaque and mostly cooked through, breaking up the meat with a wooden spoon.

Step 3 - Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in 1/2 Cup canned water chestnuts (drained and sliced) and 2 thinly sliced green onions. Season with salt and pepper.

Step 4 - Spoon rice, if using rice, and a large scoop ( 1/4 cup) of chicken mixture into center of each LWF Buttercrunch, Muir or Romaine Lettuce Leaf. Sprinkle with LWF Microgreens of your choice. Serve immediately.