• 2 tablespoons peanut or canola oil
• 1 pound ground chicken
• 2 leeks, white and light green parts, quartered lengthwise and chopped crosswise into 1/2-inch pieces
• 2 red finger chilis, Fresno chilis or jalapeños, seeded and chopped
• 2-inch piece ginger, peeled and grated
• 4 large garlic cloves, sliced or chopped
• Pepper
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon peanut butter
• 1 tablespoon rice wine vinegar
• 2 tablespoons or more Sriracha
• 1 cup dry-roasted peanuts, preferably Planters, coarsely chopped
• 2 heads Bibb lettuce, leaves separated

In a large skillet, heat the oil, two turns of the pan, over high heat. Add the chicken and cook, breaking it up with a spoon and stirring often until lightly browned, about 5 minutes.

Add the leeks, chilies, ginger and garlic; season with pepper. Stir-fry until the leeks are tender, about 3 minutes. Add the hoisin, soy sauce, peanut butter and vinegar. Stir until the sauce coats the chicken, 1-2 minutes. Add the Sriracha (add more if you want more heat) and mix in the peanuts. Serve immediately with lettuce leaves for wrapping.

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