Asian Chicken Lettuce Wraps

INGREDIENTS:

1 head iceberg lettuce

3 TBL hoisin sauce

2 TBL soy sauce

2 TBL water

5 garlic cloves, minced

2 tsp ginger (fresh grated is best)

2 tsp peanut oil (or vegetable oil)

2 TBL peanut oil (or vegetable oil)

1 lb ground chicken- made from a mix of light and dark meat is best (or can use ground turkey)

Salt and Pepper

1 red bell pepper, seeded and diced

1 8 oz. can water chestnuts, drained and chopped fine

5 scallions, chopped

DIRECTIONS:

Remove 8 large, bowl shaped lettuce leaves from head of lettuce; rinse and let air dry. Whisk hoisin sauce, soy sauce and water together in small bowl. In another bowl, combine garlic, ginger and 2 teaspoons oil.

Heat 1 TBL oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken, stirring to break up clumps, until just cooked through, about 3 minutes. Season with salt and pepper and transfer to a bowl. 

Add remaining TBL oil to skillet and heat until just smoking. Add bell pepper, water chestnuts, and scallions and cook until pepper softens, about 3 minutes. Clear center of skillet, add garlic mixture and cook until fragrant, about 30 seconds. Add chicken, sauce and stir until thickened- about 30 seconds. Spoon mixture into lettuce leaves, wrap and serve. 

Rice and Stir Fry are good sides, or you can use this as an appetizer to another meal. You can also use a food processor for the red pepper, water chestnuts and scallions if you don't like the "chunky" vegetables.