Asian Chicken Lettuce Wraps

Here is the first healthy recipe I have to share...

1 head of iceburg lettuce (* I used this & was good, but also cabbage would be great)
3 T hoisin sauce
2 T soy sauce
2 T water
5 garlic cloves, minced
2 t grated fresh ginger
2 t + 2 T peanut or olive oil
1 lb ground chicken
1 red bell pepper, diced
8 oz can water chestnuts, drained & chopped fine

Remove 8 large, bowl-shaped leaved from head of lettuce. Whisk hoisin sauce, soy sauce & water together in small bowl. Combine garlic, ginger & 2 t oil in seperate small bowl.

Heat 1 T oil in skillet over medium-high heat until just smoking. Cook chicken, stirring to break up clumps, until just cooked through. Season with salt & pepper and transfer to another dish.

Add remaining 1 T oil to same skillet & heat until just smoking. Add red bell pepper, water chestnuts (*I did more then chop, I put mine in food processor) and cook until peppers soften, about 3 minutes. Push that mixture to the side of the skillet and add the garlic mixture to the center of the skillet and cook until fragrant, about 30 seconds. Then add chicken and sauce to skillet and mix everything and stir until thickened, about 30 seconds. Spoon mixture into lettuce leaves & serve.

**I hope you enjoy!