Make the sauce by adding the hoisin sauce, soy sauce, dark soy sauce, mirin, sesame oil, and sriracha into a bowl. Mix well and set aside.
In a skillet, heat 1 tablespoon of oil over medium heat. Add chicken and sauté until it’s no longer pink. Remove the chicken from the skillet.
Add 1 tablespoon of oil into the skillet and add the garlic, ginger, onions, and mushrooms. Sauté for about 3 minutes. Add the sauce and cook for another 3 minutes.
Stir in the chicken back into the skillet and sauté for about 3 minutes.
Stir in the chestnuts and green onion and sautéed for about a minute. Fill each butter lettuce leaf to your liking and Voila ready to serve!
Notes
I like to use avocado oil, but you can use any type of oil.
I bought chicken breast and minced it in the food processor. It was more cost effective than purchasing ground chicken. I cut them into 1-inch pieces and put handfuls at a time in the food processor and used the pulse setting until I reached the desired size. if you're going to do this method make sure you pat fry the chicken with paper towels.
For directions on how to fry the rice noodles visit this site for directions Click Here