Chicken Lettuce Wrap Bowls

Whisk together hoisin sauce, soy sauce, rice vinegar, Sriracha and sesame oil in a small bowl. Set aside. 2. In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. 3. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon. 4. 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 water chestnuts and green onions. 5. While chicken is cooking make peanut sauce by whisking together all the ingredients in a small bowl. For a thinner sauce, add water 1 Tablespoon at a time to create the desired consistency. You want to be able to drizzle it over the bowl. 6. Remove chicken mixture from skillet and add cauliflower rice. Saute until cooked through. 7. Add chopped lettuce to four bowls, top with cauliflower rice, carrots and chicken mixture, in sections. Drizzle with peanut sauce and enjoy.