Chicken Roll-Ups

• 2 tablespoons hoisin sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon reduced sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 lb boneless skinless chicken breast, cut into 1/4-inch cubes
• 4 scallions, chopped
• 2 carrots, shredded (about 1 1/2 c)
• 1 garlic clove, minced
• 1 tablespoon ginger, chopped finely
• 14 cup water
• 2 ounces walnuts, toasted and coarsely chopped (1/2 c)
• 1 cup sliced water chestnuts, canned
• 12 bibb lettuce or 12 boston lettuce leaves

1. In a medium bowl, stir together the hoisin, vinegar, soy sauce, and oil.
2. Stir in the chicken, tossing to coat.
3. Let stand 10 minutes.
4. Heat a nonstick skillet coated with cooking spray over medium heat.
5. Remove the chicken from the marinade with a slotted spoon.
6. Reserve the marinade.
7. Cook chicken for 5 minutes, stirring, until browned.
8. Add the scallions, carrots, garlic, and ginger and cook for 3 minutes, or until tender.
9. Stir in the reserved marinade and the water.
10. Cook, bringing to a boil and stirring constantly, for 1 to 2 minutes, or until thickened.
11. Stir in the walnuts and water chestnuts.
12. Place 3 lettuce leaves on each of 4 plates and fill with 1/4 c of the chicken mixture.

hoisin sauce, rice wine vinegar, soy sauce, sesame oil, chicken breast, scallions, carrots, garlic, ginger, water, walnuts, water chestnuts, bibb

Taken from www.food.com/recipe/chicken-roll-ups-370535 (may not work)