Chicken Lettuce Wraps - cooking recipe

Ingredients

16 boston lettuce or 16 iceberg lettuce leaves
1 lb ground chicken breast
1 large onion, chopped
2 tablespoons minced garlic
1 tablespoon soy sauce
1/4 cup hoisin sauce (Asian section of supermarket)
2 teaspoons minced fresh ginger (I peal it, put it in the freezer then micro-plane keeps for a long time in freezer)
1 tablespoon seasoned rice wine vinegar
2 teaspoons asian chili pepper sauce (or use 1/8 teaspoon cayenne)
1 (8 ounce) can sliced water chestnuts, drained, and chopped
1 cup matchstick cut carrot
2 cups napa cabbage, shredded
1/2 bunch green onion, thinly sliced
2 teaspoons sesame oil
3 tablespoons toasted sesame seeds

Preparation

Cook chicken in large skillet over medium heat, until brown, stirring often breaking up the meat.
Season to taste with salt and pepper. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce.
Cook for 1 minute.
Add water chestnuts, carrots, cabbage and green onions.
Cook until onions and cabbage begin to wilt, about 2 minutes.
Remove from heat.
Stir in sesame seeds and sesame oil.
Arrange lettuce leaves on the outer edge of platter.
Spoon meat mixture in center.
Allow guest to spoon mixture into leaves and eat like a taco.