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KITCHEN SCOOP: Chicken Lettuce Wraps

16 Boston, Bibb or butter lettuce leaves, rinsed and dried
1 cup chopped yellow onion
3 cloves garlic, minced
2 tablespoons reduced-sodium soy sauce
1/2 cup duck sauce
1 tablespoon crushed fresh (or bottled) ginger
2 tablespoons Sriracha (Asian hot chili pepper) sauce
1 can (8 ounces, 5 ounces drained) diced water chestnuts
3/4 cup sliced scallions (green onions)
2 teaspoons toasted (dark) sesame oil

1. In a large non-stick skillet over medium heat, begin cooking the ground chicken. Add the onion, garlic, soy sauce, duck sauce, ginger, and chili pepper sauce. Stir and cook until the meat is finely crumbled and cooked through.

2. Add water chestnuts and green onions. Add the sesame oil. Stir and cook just until the scallions begin to wilt, about 2 minutes. Remove the skillet from the heat.

3. Arrange the lettuce leaves around the outer edge of a large serving platter. Pour the meat mixture into the middle of the serving platter. To serve, allow each person to spoon some of the meat mixture (about 1/4 cup) into the middle of each lettuce leaf and wrap the leaf around the meat, taco style.

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