Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps

• 24 Boston Bibb or butter lettuce leaves( We usually use Ice burg lettuce)
  
• 1-1/2 pounds lean ground beef or chicken
  
• 1 tablespoon and 1-1/2 teaspoons cooking oil
• 1-1/2 large onion, chopped
• 3 cloves fresh garlic, minced
• 1 tablespoon and 1-1/2 teaspoons soy sauce
• 1/4 cup and 2 tablespoons hoisin sauce
• 1 tablespoon minced pickled ginger
• 1 tablespoon and 1-1/2 teaspoons rice wine vinegar
• Asian Chile pepper sauce (optional)
• 1-1/2 (8 ounce) cans water chestnuts, drained and finely chopped
• 1-1/2 bunches green onions, chopped
• 1 tablespoon Asian (dark) sesame oil

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!