Hoisin Chicken In Lettuce Leaves

• 2 tablespoons vegetable oil
• 1 tablespoon finely chopped peeled fresh ginger
• 1/2 teaspoon salt
• 2 scallions, chopped (1/4 cup)
• 2 skinless boneless chicken breast halves (about 1 lb total), cut into 1/2-inch pieces
• 1 (8-oz) can sliced water chestnuts, rinsed and coarsely chopped
• 1/4 cup bottled hoisin sauce (preferably Lee Kum Kee, House of Tsang, or Koon Chun brand)
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon rice vinegar (not seasoned)
• 1/2 cup pine nuts (2 1/2 oz)
• 12 large red- or green-leaf lettuce leaves

1. Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until just smoking, then add oil. Add ginger, salt, and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds. Add chicken and stir-fry until just cooked through, about 2 minutes. Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and pine nuts and stir-fry until heated through, about 1 minute. Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions.
2. Have guests serve themselves by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose.

vegetable oil, fresh ginger, salt, scallions, chicken breast halves, water chestnuts, hoisin sauce, worcestershire sauce, rice vinegar, pine nuts

Taken from www.epicurious.com/recipes/food/views/hoisin-chicken-in-lettuce-leaves-234988 (may not work)