Minced Chicken with Vegetables in Lettuce Cups

• 4 large Boston lettuce leaves, washed and spun dry
• 2 tablespoons hoisin sauce
• 1/2 skinless boneless chicken breast, chilled (about 6 ounces)
• 1 1/2 teaspoons cornstarch
• 2 teaspoons dry white wine
• 1/3 cup canned water chestnuts (about 2 ounces), rinsed, drained and chopped fine
• 1/2 red bell pepper, chopped fine
• 1/4 teaspoon salt
• 1 large egg white, beaten lightly
• 4 teaspoons oyster sauce
• 1 teaspoon Asian sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 small garlic clove, minced
• 2 tablespoons pine nuts, toasted

1. Brush inside of each lettuce leaf with 1/2 tablespoon hoisin sauce and chill.
2. In a food processor pulse chicken until chopped fine.
3. In a small cup stir together cornstarch and wine and in a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white.
4. Marinate chicken mixture 5 minutes.
5. In a small bowl, stir together sauce ingredients until sugar is dissolved.
6. In a large saucepan with 6 cups salted boiling water cook chicken mixture, stirring constantly to break up lumps, until chicken is no longer pink, about 3 minutes.
7. Drain chicken mixture in sieve.
8. In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and cook garlic, stirring until softened.
9. Add chicken mixture and cook, stirring, until golden, about 2 minutes.
10. Add sauce and cook, stirring, until mixture is coated, about 2 minutes.
11. Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts.
12. Wrap leaves loosely around filling.

boston lettuce leaves, hoisin sauce, chicken breast, cornstarch, white wine, water chestnuts, red bell pepper, salt, egg white, oyster sauce, asian sesame oil, sugar, white pepper, salt, vegetable oil, garlic, pine nuts

Taken from www.epicurious.com/recipes/food/views/minced-chicken-with-vegetables-in-lettuce-cups-14323 (may not work)