Asian Chicken Lettuce Wraps

1 Head of Bibb Lettuce Leaves

2 Pounds Boneless, Skinless, Chicken Breast

{Or start with ground chicken}

1 Tablespoon Canola Oil

2 Large Onions

1/2 Cup Hoisin Sauce

5 Cloves fo Garlic

2 Tablespoons Soy Sauce + Extra For Table

2 Tablespoons Rice Wine Vinegar

4 Teaspoons Pickled Ginger

2 Dashes Asian Chile PepperSauce

2 cans (16 ounces) Water Chestnuts

2 Bunches Green Onions

4 Teaspoons Asian Sesame Oil

The Ingredients

I like to get all of my chopping out of the way first thing, so when I'm cooking, all that I need to do is grab my prep bow.

If you didn't start with ground chicken, use a KitchenAid attachment to grind the chicken
Mince or use a garlic press to crush the cloves of garlic
Mince the pickled ginger
Drain the water chestnuts and finely chop
Chop the green onions, or use herb scissors
Rinse the Lettuce leaves and set them aside

Heat a large pan over medium0high heat, test the heat of the oil by dropping in one piece of chicken, if it sizzles, the pan is hot enough & you can add in your chicken. Cook the chicken thuroughly and until browned.
Add in the onion and decrease slightly, cook until slightly tender.
Stir in hoisin sauce, garlic, soy sauce, rice vinegar, ginger, and chile pepper.
Once stirred in, add water chestnuts, sesame oil, and simmer for just over two minutes.
Servce over rice and on the lettuce leaves for best results.