Karen's Asian Chicken Lettuce Wraps

• This is not my recipe, but I found it at a very awesome blog called Inside Karen's Kitchen.  She is one of the bariatric nutritionists here in Boise and keeps a food blog.  She demonstrated this at a class I attended, and I have made this for dinner a couple times.  I actually made half of the sauce and 1 chicken breast for my serving.  Since I didn't have ground chicken, I just cut my chicken breast up into little tiny pieces and it worked great!
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• Asian Chicken Lettuce Wraps
Sauce:
• 2 Tbsp oyster sauce
• 2 Tbsp water 
• 1 Tbsp hoisin sauce 
• 2 tsp soy sauce 
• 2 -3 tsp chili paste, to taste
• 1 tsp sugar or Splenda
• 2 tsp cornstarch 
Filling:
• 1 Tbsp peanut oil
• ½ cup green onion, sliced 
• 1 clove garlic, minced
• 1 tsp grated fresh ginger or 1/2 tsp ground dried ginger 
• 1 lb ground chicken 
• 1 cup grated carrot
• 1/2 cup minced water chestnuts
• 1/4 cup chopped fresh cilantro
• 8 large lettuce leaves 
• 1/4 cup toasted sesame seeds or cashews

1. Combine all sauce ingredients in medium bowl, whisking to blend; set aside.
2. Heat oil in a large nonstick skillet, placed over medium-high heat. Add onion, garlic, ginger and ground chicken. Cook until chicken is no longer pink and the juices run clear. 
3. Add sauce to chicken. Cook and stir an additional 1-2 minutes.
4. Arrange small portions of chicken mixture, carrots, water chestnuts and cilantro on separate lettuce leaves. Sprinkle with toasted sesame seeds or cashews.