It's too hot in the kitchen for baking, or slaving over the stove for hours. This dish will satisfy even the fussiest of eaters, and can be whipped up quickly with minimum time in the kitchen. By simply substituting textured vegetable protein for chicken it can also be devoured by the vegans and vegetarians at your table. 

1lb. ground chicken

1 tsp olive oil

1 medium onion, diced

3 garlic cloves, minced

1 Tbsp grated ginger

1/3 cup Hoisin sauce

2 Tbsp low sodium soy sauce

2 Tbsp rice wine vinegar

1 Tbsp sambal oelek or sriracha (chilisauce), or add to taste

1 can diced water chestnuts, drained

2 green onions, sliced

1 head butter lettuce, rinsed

Sauté ground chicken in olive oil over medium heat for 4 minutes.

Stir in everything except chestnuts, green onions and lettuce.

Cook 2 more minutes, continually stirring.

Dump in water chestnuts. Cook another minute or two.

Turn off heat, and stir in green onions.

Spoon mixture into lettuce leaves.

You won't need to add salt or pepper.