4-6 chicken breasts, boneless, skinless, dice into very small pieces
Iceberg or Romaine Lettuce
1 8oz. can slice water chestnuts, diced into small pieces
1 cup onion, diced
2 Tbsp. bottled minced garlic
1 Tbsp. soy sauce
1/4 cup Hoisin Sauce
2 tsp. bottled minced ginger or 1/2 tsp. gound ginger
1 Tbsp. rice wine vinegar or red wine vinegar
2 tsp. Asian chili pepper sauce or 1/8 tsp. cayenne pepper
3/4 cup green onion, thinly sliced
2 tsp. Asian Sesame Oil
Combine garlic, soy sauce, Hoisin suace, ginger, vinegar and chili pepper sauce. Set aside. In a large skillet, stir fry chicken at high heat in a small amount of oil until done. Add chopped onion and continue to stir fry for a couple of minutes. Lower heat to medium high heat and add sauce mixture. Stir to blend and continue cooking for 2-3 minutes. Add chopped chestnuts and reduce heat to medium heat. Add green onion and sesame oil. Cook and stir untion the onions begin to wilt. Remove from heat and serve with crisp lettuce leaves.
*Beware your house will smell of garlic for a while.