2	tablespoons (30 ml) reduced-sodium soy sauce

1	teaspoon (5 ml) dark sesame oil

2	tablespoons (30 ml) rice vinegar

2	teaspoons (10 ml) grated peeled fresh ginger

1	pound (480 g) boneless chicken breasts, all fat removed

vegetable cooking spray

1/2	teaspoon (2.5 ml) chili oil

1	large head of Boston or butter lettuce, or enough to get 18 to 20 large leaves

1/2	cup (24 g) cilantro leaves

1	cucumber, peeled, seeded and chopped

5	ounces (150 g) canned water chestnuts, drained and chopped

1/2 to 1

(2.5 to 5 ml) teaspoon chili and garlic sauce, depending on taste

2	teaspoons (10 ml) hoisin sauce

1. Mix the soy sauce, oil, vinegar and ginger in a bowl. Cut the chicken across the grain into 1/4 inch (0.6 cm) strips. then cut into bite size pieces. Toss in the soy sauce marinade and set aside for 30 minutes.
2. Coat a nonstick pan with cooking spray. Add the chili oil and heat the pan. Drain the marinade and add the chicken. Stir-fry until cooked through and browned. Place in a bowl and cool.
3. Stir in the cilantro, cucumber, and water chestnuts, along with the chili and garlic sauce, and hoisin sauce. Toss and set aside.
4. Place a scant 1/4 cup (60 ml) of the chicken mixture on a lettuce leaf. Roll up, turning in the ends. Repeat until all rolls are formed. Arrange rolls on a large serving plate and serve.