Hoisin Chicken in Lettuce Leaves

Ingredients

• Vegetable oil

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

  2 tbsp or 28g

• Ginger root

  Raw

  1 tbsp or 6g

• Salt

  Table

  ½ tsp or 3g

• Scallions

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

  2 medium or 30g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Waterchestnuts

  Chinese, canned, solids and liquids

  1 cup slices or 140g

• Hoisin sauce

  Ready-to-serve

  4 tbsp or 64g

• Worcestershire sauce

  1 tsp or 6g

• Rice wine vinegar

  1 tsp or 5g

• Pine nuts

  Nuts, dried

  ½ cup or 68g

• Lettuce

  Green leaf, raw

  12 leaf outer or 288g

Directions

1. Cut the chicken into 1/2‑inch pieces.
2. Heat a wok or large heavy skillet over moderately high heat until hot. Add the oil, then the minced ginger, salt, and about half the scallions. Stir‑fry until fragrant, about 45 seconds.
3. Add the chicken pieces and cook, stirring, until just cooked through to 165°F, about 2 minutes.
4. Stir in the chopped water chestnuts, hoisin sauce, Worcestershire sauce, rice wine vinegar, and pine nuts. Cook until heated through, about 1 minute.
5. Transfer the filling to a bowl and sprinkle with the remaining scallions. Serve with lettuce leaves for wrapping, spooning in the warm chicken mixture and rolling up to eat.