Ingredients
6 Romaine, Boston, bibb or butter lettuce leaves
1/2 pound chicken breast, cooked and finely chopped
1/2 large onion, chopped
1 tablespoons minced garlic
1/2 tablespoon sodium soy sauce
1 TB cup hoisin sauce
1 teaspoons minced fresh ginger
1/2 tablespoon rice wine vinegar or red wine vinegar
1 teaspoons Asian chili pepper sauce (see Note)
4 oz sliced water chestnuts, drained, finely chopped
2 green onions, thinly sliced
1 teaspoons Asian sesame oil
Directions
Rinse lettuce leaves, keeping them whole. Set aside to drain.
Cook onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce in a large skillet over medium heat. Add chicken, water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.
Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.
Dipping Sauce
Combine 1/3 cup soy sauce, 1/3 cup rice wine vinegar, 1 TB Asian chili sauce, 1/3 cup sugar or Splenda, 1 TB grated fresh ginger.
