1 pound ground chicken
1 cup yellow onion, chopped
3 cloves garlic, minced
2 tablespoons reduced-sodium soy sauce
½ cup duck sauce
1 tablespoon fresh ginger, crushed (or bottled)
2 tablespoons Asian hot chile pepper sauce (such as Sriracha sauce)
1 can (8 ounces) diced water chestnuts, drained
¾ cup scallions (green onions), sliced
2 teaspoons toasted (dark) sesame oil
16 Boston, bibb or butter lettuce leaves, rinsed and dried
In a large nonstick skillet over medium heat, begin cooking the ground chicken. Add the onion, garlic, soy sauce, duck sauce, ginger and Sriracha sauce. Stir and cook until the chicken is finely crumbled and cooked through, about 6 minutes.
Add water chestnuts and scallions. Add the sesame oil. Stir and cook just until the scallions begin to wilt, about 2 minutes. Remove the skillet from the heat.
Arrange the lettuce leaves around the outer edge of a large serving platter. Pour the chicken mixture into the middle of the serving platter. To serve, allow each person to spoon some of the chicken mixture (about ¼ cup) into the middle of each lettuce leaf and wrap the leaf around the chicken, taco style.
Nutrition values per serving: 421 calories, 11 g fat (3 g saturated), 41 g carbohydrates, 2 g fiber, 35 g protein, 101 mg cholesterol, 635 mg sodium.