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Spicy Asian Chicken Lettuce Wraps

Created by KittenCal on June 1, 2012

16 large Boston, bibb or butter lettuce leaves (romaine is not recommended because of the large vein down the middle of the leaf)
1 pound ground chicken
1 medium onion, chopped
4 large garlic cloves, minced garlic (can use more)
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger

1 tablespoon rice wine vinegar
2 teaspoons hot Asian chili sauce (or adjust to heat level, or can use cayenne pepper)
1 (8 ounce) can sliced water chestnuts, drained, finely chopped
6 green onions, finely chopped
1 1/2 to 2 teaspoons sesame oil
Salt and fresh ground black pepper, to taste

Step 1: Rinse lettuce leaves then pat dry using paper towels.
Step 2: Cook chicken in a large skillet over medium heat, stirring often to break up the meat.
Step 3: Add onion, soy sauce, hoisin sauce, ginger, vinegar and chili sauce; cook until meat is browned (about 10 minutes) . Add in garlic; cook for 2 minutes. Add water chestnuts and green onions; cook about 2 minutes. Stir in sesame oil, then season with salt and black pepper to taste.
Step 4: Divide the mixture between each lettuce leaf placing the mixture in center, then roll up.