In a small bowl, whisk sauce ingredients together. Set aside.
In a large skillet on medium high, saute ground chicken, garlic, and ginger breaking up with a meat chopper (or a wooden spoon). Continue to stir occasionally and break up the meat for 7-8 minutes.
Add water chestnuts and red pepper. Stir. Cook until pepper is tender, about 4-5 minutes, stirring occasionally. Add sauce and cook until heated through.
Spoon warm filling into lettuce leaves. Top with your favorite garnishes and extra hoisin sauce if desired.
Notes
Nutrition calculated without optional garnishes.
Try to peel each lettuce leaf back gently so it stays intact.
Use large leaves and ones without holes or tears.
Smaller leaves are perfect for bite sized portions.
Refrigerate filling separately from lettuce. It will keep for about 3-4 days.