Asian Style Chicken and Pear Lettuce Wraps

Ingredients

• 1 tablespoons chili sauce 
• 4 servings cilantro leaves 
• 1 tablespoon cornstarch 
• 1 tablespoon garlic minced
• 1.5 tablespoons ginger grated
• 1 pound ground chicken dark
• 2 tablespoons hoisin sauce 
• 12 large romaine leaves red such as bib, butter, or leaf
• 2 tablespoons vegetable oil; peanut oil preferred 
• 1 large pears red such as anjou or bosc, peeled, cored and cut in matchsticks
• 6  spring onion white green separated thinly sliced
• 4 servings sesame oil toasted to taste
• 2 tablespoons soya sauce 

Equipment

• bowl
• frying pan
• wok

Directions

1. In a small bowl, mix the cornstarch with 3 tablespoons of water to form a smooth paste and set aside.
2. Warm the peanut oil in a skillet or wok over medium high heat.
3. Add the garlic, ginger, and white parts of the scallion and stir-fry until fragrant, 2 to 3 minutes.
4. Add the chicken and cook, stirring frequently until it breaks into small pieces and is no longer pink, about 8 minutes.
5. Add the chili sauce, hoisin, and soy sauce, stirring to combine and evenly distribute the ingredients.
6. Add the reserved cornstarch slurry and stir until the sauce is clear. Finish with the reserved scallion greens, pear matchsticks, and a splash of sesame oil.
7. Place a heaping tablespoon of filling in the middle of a lettuce leaf with a few cilantro leaves, if desired. Wrap the lettuce around the contents and eat.
8. USA Pears