Minced Chicken and Vegetables in Lettuce Cups
This healthy recipe is just as delicious as the PF Chang version.
(Serves 4)

Ingredients:
6 ounces ground chicken breast
1 1/2 teaspoons cornstarch
2 teaspoons water
1/3 cup canned water chestnuts (about 2 ounces), rinsed, drained and chopped fine
1/2 bell pepper, chopped fine
1 carrot, peeled and grated
2 green onions, chopped
1/4 teaspoon salt
1 large egg white, beaten lightly

For sauce:
4 teaoons oyster sauce
1 teaspoon Asian sesame oil
1/2 teaspoon sugar
1/4 teaspoon white pepper
1/2 teaspoon salt

2 tablespoons vegetable oil
1 small garlic clove, minced

1 iceberg lettuce, cut in half and leaves pulled apart

2 tablespoons hoisin sauce

Directions:

1. Prepare chicken:  In a large mixing bowl, stir together cornstarch and water.
2. Add the ground chicken, cornstarch mixture, water chestnuts, bell pepper, carrot, green onions, salt
   and egg white. Marinate chicken mixture for 5 minutes.
3. Prepare sauce:  In a small bowl, stir together sauce ingredients until sugar is dissolved.
4. In a large non-stick skillet, heat vegetable oil over moderately high heat until hot but not smoking and cook garlic, stirring until softened. Add chicken mixture and cook, stirring, until golden, about 2 minutes. Add sauce and cook, stirring, until mixture is coated, about 2 minutes.
5. Divide chicken mixture among individual lettuce leaves. Wrap leaves loosely around filling and serve with hoisin sauce.