2 tablespoons vegetable oil
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon salt
2 scallions, chopped (1/4 cup)
2 skinless boneless chicken breast halves (about 1 lb total),
cut into 1/2-inch pieces
1 (8-oz) can sliced water chestnuts, rinsed and coarsely chopped
1/4 cup bottled hoisin sauce
1 1/2 teaspoons Worcestershire sauce
1 teaspoon rice vinegar
1/2 cup pine nuts (2 1/2 oz)
12 large red or green leaf lettuce leaves
Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately
high heat until just smoking, then add oil. Add ginger, salt, and
2 tablespoons scallions and stir-fry until ginger is fragrant, about
45 seconds. Add chicken and stir-fry until just cooked through, about
2 minutes. Add water chestnuts, hoisin sauce, Worcestershire sauce,
vinegar, and pine nuts and stir-fry until heated through, about one
minute. Transfer to a bowl and sprinkle with remaining 2 tablespoons
scallions.
Have guests serve themselves by spooning chicken mixture into
lettuce leaves and wrapping leaves around filling to enclose.