1 pound ground chicken
1 red bell pepper, cored and chopped fine
1/2 yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup hoisin sauce
2 Tablespoons soy sauce
1/2 teaspoon freshly ground ginger
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked pepper
4 oz. sliced water chestnuts, finely chopped
1 cup cooked rice (brown rice always a healthy choice)
3 scallions, thinly sliced
1 head Bibb, Romaine or iceberg lettuce, rinsed and pat dry
hot sauce, optional
Microwave ground chicken in a medium bowl, stirring occasionally, until chicken is no longer pink, 3-5 minutes. Drain off liquid and transfer mixture to slow cooker. Crumble chicken with a wooden spoon and stir in bell pepper, onion, garlic, hoisin sauce, soy sauce, ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cover and cook on low until chicken is tender, 1 1/2 to 2 hours.
Stir in water chestnuts, rice and scallions. Let sit until heated through, about 5 minutes. Serve with lettuce leaves and Sriracha hot sauce, if desired.