1 tablespoon sesame oil
1 stalk celery, finely diced
1 tablespoon fresh ginger, finely diced
1 pound chicken breast meat or strips of white chicken meat
salt and pepper to taste
1 small can sliced water chestnuts, drained
3 tablespoons pine nuts, toasted
3 scallions, chopped
2 tablespoons sugar
1/2 cup hoisin, sauce
2 tablespoons soy sauce
1/2 cup oyster sauce (available at the Chinese Food Market or the ethnic food
section of grocery store)
1 tablespoons cornstarch
2 tablespoons water
radicchio or romaine lettuce leaves
Place the sesame oil in a large sauté pan over medium-high heat. Add the celery, ginger, and chicken and season with salt and pepper to taste. Cook until the chicken is done. Remove chicken from the pan, cut into a 1-inch dice, and then return to the pan. Add the water chestnuts, pine nuts, scallions, sugar, hoisin sauce, soy sauce, and oyster sauce and cook for one minute.
Mix the cornstarch and water together and add this mixture to the sauté pan and cook for 3 minutes, or until the sauce thickens. Remove from heat.
Place a spoonful of the chicken mixture in the center of each lettuce leaf, fold in half (taco-style), and serve.
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