2 tablespoons vegetable oil
1 tablespoon grill seasoning, such as Montreal Seasoning
1 lb chicken breast cut into thin pieces an inch long or smaller
1 large red bell pepper diced
1 small onion chopped
2 large carrot diced
3 large cloves of garlic, minced
1/2 cup hoisin sauce
1/8 cup chicken stock
1 8 ounce can water chestnuts, drained and roughly chopped
2 cups fresh bean sprouts
1/2 cup unsalted cashew nuts
2 tablespoons toasted sesame seeds
1 head iceberg lettuce
ground red pepper
Heat vegetable oil in a large pan season the chicken with grill seasoning and add to hot skillet in an even layer. Still while it cooks through, about 2 minutes. Add the red bell pepper, onion, carrot, garlic, an continue to cook for 3-4 more minutes.
While the chicken and the veggies are cooking combine the hoisin sauce and the chicken stock in a mall bowl. Add the liquid to the chicken along with the water chestnuts and stir until sauce is thickened to desired consistency. Add bean sprouts and cashews, stir to coat and transfer to a serving bowl. Top with toasted sesame seeds.
Separate lettuce by cutting into quarters and remove center. Spoon chicken mixture into lettuce "cups" and enjoy!
