Serves 4

16 Boston, Bibb, or butter lettuce leaves
1 pounds Chicken breast -- ground
1 large onion -- chopped
2 tablespoons minced garlic
1 tablespoons reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoons rice wine vinegar or red wine vinegar
2 teaspoons Asian chili pepper sauce (see Note)
1 can (8 ounces) sliced water chestnuts -- drained, finely chopped
1 bunch green onions -- thinly sliced
2 teaspoons Asian sesame oil

Rinse lettuce leaves, keeping them whole. Set aside to drain.  Cook
chicken in a large skillet over medium heat, stirring often to break up
the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and
chili sauce. Cook until the meat is crumbled and brown.  Add water
chestnuts and green onions. Cook until onions begin to wilt, about 2
minutes. Stir in sesame oil.  Arrange lettuce leaves on the outer edge of
a platter. Spoon meat mixture in center. Allow diners to spoon meat
mixture into lettuce leaves and eat like a taco.

Note: Asian chili pepper sauce can be found in the Asian section of most
supermarkets. Some brands contain garlic, which is fine. You can use 1/8
teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.