Servings: 4

1/4 c Soy Sauce ¼ c Soy Sauce
1 T Cornstarch 1 T Cornstarch
2 T Rice vinegar 2 T Rice vinegar
1T Rice wine (or use additional vinegar) 1T Rice wine (or use additional vinegar)
1 T Toasted sesame oil 1 T Toasted sesame oil
3 T Honey 3 T Honey
1T minced ginger (or 1 1/2 t. ground) 1T minced ginger (or 1 ½ t. ground)
2 Scallions 2 Scallions
2 T Neutral Oil 2 T Neutral Oil
1 # ground chicken, pork or turkey 1 # ground chicken, pork or turkey
1 small onion 1 small onion
3 garlic cloves minced 3 garlic cloves minced
4 oz Water Chestnuts (1/2 of 8 oz can) 4 oz Water Chestnuts (½ of 8 oz can)
1 head Boston lettuce 1 head Boston lettuce

In a small bowl mix half the soy sauce and cornstarch and whisk until smooth. Add remaining soy sauce, rice vinegar, rice wine, sesame oil, honey and ginger and whisk to combine. Add about ¾ of the scallions and mix.
In a heavy skillet, heat 1 T oil, add meat, stir to break up and cook about 5 minutes until no longer pink. Remove meat from skillet. Add 1T oil and diced onion and cook until onion is translucent. Add garlic and cook 1 to 2 minutes. Add meat. Add soy sauce mixture and cook until sauce has thickened. Remove from heat and add water chestnuts. Fill lettuce cups and garnish with scallions

Meat mixture can be made ahead and re-heated before filling lettuce ups and garnishing.  Meat mixture can be made ahead and re-heated before filling lettuce ups and garnishing.