¼ cup lower-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
3 packets stevia
2 garlic cloves, minced
1 teaspoon ground ginger
2 teaspoons sesame seeds
1 small onion, diced
1 ½ pounds ground chicken
2 teaspoons cornstarch whisked with 2 teaspoons water
8 large lettuce leaves
4 scallions, thinly sliced
In a small bowl, stir together the soy sauce, vinegar, sesame oil, stevia, garlic, ginger, and sesame seeds.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the chicken and cook, stirring and breaking up the meat with a spatula until fully browned, about 5 minutes more. Stir in the sauce mixture and bring to a boil. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens, about 2 more minutes.
To serve, spoon the chicken into the lettuce leaves and garnish with the scallion slices.