Hoisin Chicken in Lettuce Leaves

Ingredients

• Salt

  Table

  ¼ tsp or 2g

• Ginger root

  Raw

  ½ tbsp or 3g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Waterchestnuts

  Chinese, canned, solids and liquids

  ½ cup slices or 70g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

• Lettuce

  Green leaf, raw

  6 leaf outer or 144g

• Worcestershire sauce

  ¾ tsp or 4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 breast fillet or 118g

• Rice wine vinegar

  ½ tsp or 3g

• Hoisin sauce

  Ready-to-serve

  ⅛ cup or 32g

Directions

1. Peel and finely chop ginger. Rinse waterchestnuts and coarsely chop. Coarsely chop scallions. Cut chicken breasts into 1/2-inch pieces.
2. Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until just smoking, then add oil. Add ginger, salt, and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds. Add chicken and stir-fry until just cooked through, about 2 minutes. Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and pine nuts and stir-fry until heated through, about 1 minute. Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions.
3. Have guests serve themselves by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose.

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• Chicken Lettuce Wraps
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