Ingredients
1
tbsp finely chopped peeled fresh ginger
2
scallions, chopped (1/4 cup)
2
skinless boneless chicken breast halves (about 1 lb total), cut into 1/2-inch pieces
1
(8-oz) can sliced water chestnuts, rinsed and coarsely chopped
1/4
cup bottled hoisin sauce (preferably Lee Kum Kee, House of Tsang, or Koon Chun brand)
1
1/2 tsp Worcestershire sauce
1
tsp rice vinegar (not seasoned)
1/2
cup pine nuts (2 1/2 oz)
12
large red- or green-leaf lettuce leaves
Directions
1.
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.
2.
Have guests serve themselves by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose.
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