Step 1

To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumble while cooking.

Step 2

Add the onion and cook for about 5 minutes, or until onion is soft and translucent; stir intermittently.

Step 3

Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.

Step 4

Add the hoisin sauce, soy sauce, Thai curry paste, rice wine vinegar or lime juice, chili garlic sauce, pepper, and stir to combine.

Step 5

Add the carrots, green onions, and cook for about 2 minutes, or until carrots are crisp-tender. Taste filling and make any necessary flavor adjustments, i.e. more hoisin sauce (add additional if your mixture is on the dry side), soy sauce, Thai curry paste, etc.

Step 6

Add 1/4 cup cilantro and stir to combine.

Step 7

Spoon about 1/4 cup of the mixture into each of the lettuce leaves, evenly garnish with reserved green onions and cilantro, and serve immediately.