Crockpot Chinese Chicken Lettuce Wraps

For the chicken or turkey:
1 T. sesame oil
2 lb. ground chicken or turkey
1 T. minced gingerroot
1/4 c. dry sherry
1/2 c. hoisin sauce
2 T. soy sauce
1 T. chili garlic sauce
1 can sliced water chestnuts, drained and chopped (8oz)
2 T. rice vinegar
kosher salt to taste

For the wraps:
1/2 c. red bell pepper, diced
1/4 c. green onions, minced
2 T. toasted sesame seeds
12 Bibb small lettuce leaves

Directions:
Heat oil in a skillet. Add chicken; cook for 10 minutes, breaking up chunks. Add gingerroot; cook 2 minutes. Deglaze skillet with sherry, cooking until liquid is evaporated. Transfer mixture to a 2 1/2 to 3 qt. slow cooker.
Combine hoisin sauce, soy sauce, and chili garlic sauce in a measuring cup with a pour spout; stir into meat mixture. Cover; cook on high heat setting for 2-3 hours or on low heat for 3-4 hours. Stir in water chestnuts, vinegar, and salt.
Combine red bell pepper, green onion, and sesame seeds for the garnish.
To serve, spoon 1/2 c. portions of the chicken mixture into each lettuce leaf; top with some of the garnish mixture.

Makes 6 servings. Total time 2-3 hours on high.

Verdict:
Not bad. I used turkey and more seasame oil than they called for but that is only because I like it. I took these as dinner for someone else too. We most likely will eat these again. They were just so easy.