Chicken Lettuce Wraps

• 10 leaves Bibb, Iceberg Or Romaine Lettuce
• 1 Tablespoon Sesame Oil
• 1 pound Ground Chicken Breast
• 1 whole White Onion, Chopped
• 3 cloves Garlic, Minced
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Hoisin Sauce
• 2 teaspoons Fresh Ginger, Minced
• 2 teaspoons Rice Wine Vinegar
• 1/2 teaspoons Red Pepper Flakes
• 8 ounces, weight (1 Can) Water Chestnuts, Chopped
• 3 whole Green Onions, Chopped

1. Wash lettuce leaves, drain and set aside.
2. Leave them whole.
3. You may cut out the spine if you prefer, though this is not necessary.
4. Heat olive oil over medium-high heat in a large skillet.
5. Add the chicken and cook for 5 minutes, breaking up the meat into small pieces.
6. Add the onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and red pepper flakes.
7. Cook until the meat is well browned and the onions are translucent.
8. Add water chestnuts and green onions and cook for 1 minute longer, just until well mixed.
9. Spoon meat mixture onto lettuce leaves.
10. Enjoy!

bibb, sesame oil, chicken, white onion, garlic, soy sauce, hoisin sauce, fresh ginger, vinegar, red pepper, weight, green onions

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chicken-lettuce-wraps-2/ (may not work)