How to make it:
Start by cooking the rice on the stovetop per the package's directions.

While the rice is cooking, gently wipe the mushrooms with a damp paper towel, then chop to your liking. 

In a small skillet, sauté the mushrooms over medium-low; add 1 tablespoon butter or olive oil and a few dashes of soy sauce. Sauté for about 3-4 mins, stirring occasionally. 

Drain the water chestnuts, then roughly chop. Use as much of the can as you like. I usually use about half. Set aside.

Add in the minced garlic and water chestnuts to the mushrooms and combine it all together for a couple more minutes. Turn off the heat and set aside.

Cook the chicken in a large skillet over medium heat. When about half cooked through, add in all of the liquids once almost fully cooked: hoisin sauce, sesame seed oil (don't use too much at first. You can always add more. It's delicious but you definitely can use too much), rice wine vinegar and sriracha if you are using that. Stir until the meat is fully cooked. Turn off heat and set aside.

Add more of the hoisin sauce to taste.

Assemble the lettuce wrap. Layer the rice first, chicken, then top with the mushrooms and water chestnuts mixture.

If you're using toasted sesame seeds, toast them in a small, dry skillet on low heat for about 2-3 mins, moving around frequently until light golden brown. Don't let them burn!

Feel free to top with a splash of soy sauce before serving and enjoy!