16 boston, bibb or butter lettuce leaves
1 lg onion -- chopped
1/2 cup pine nuts -- chopped (optional)
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 tablespoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
2 teaspoons asian chili pepper sauce (see note)
1 can (8oz) sliced water chestnuts -- drained, finely chopped
1 bunch green onions -- thinly sliced
2 tablespoons asian sesame oil
How to make:
Rinse lettuce leaves, keeping them whole. Set aside to drain.
Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin cause, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts, pine nuts, and green onions. Cook until onions begin to wilt, about 2 mins.
Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon mixture into lettuce leaves and eat like a taco.
NOTE: Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon red chili flakes instead.