Homemade Chicken Lettuce Wraps

The Other Half requested lettuce wraps the other night. Not from Pei Wei...but homemade.  They were simpler than I thought.  Grabbed one of my handy Asian cookbooks and modified the recipe slightly to end up with this...
(You'll notice that the photo is not a wrap but my lazy version when I fixed the leftovers.  Rather than wrapping in lettuce leaves, I chopped the lettuce topped it with the chicken.  Quite a tasty salad...)

Chicken Lettuce Wraps
Makes 4 servings.

1 pound ground chicken (Buy it ground or chop chicken breasts and a thigh in your food processor.  Freeze for a few minutes beforehand and then cut into large chunks to make it easier to grind.)
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 red bell pepper, finely chopped
1 (4 ounce) can water chestnuts, drained and coarsely chopped
2 scallions, thinly sliced
1 teaspoon grated ginger

Iceberg lettuce leaves

Sauce:
2 tablespoons soy sauce
1 tablespoon chili oil
2 tablespoons hoisin sauce
2 teaspoons sesame oil
2 teaspoons orange zest (optional)
1 teaspoon cornstarch

Mix all ingredients until cornstarch is dissolved.

Mix the ground chicken, soy sauce, rice wine vinegar and sesame oil.

Heat 1 tablespoon sesame, olive or canola oil in a wok over medium-high heat.  Add the chicken mixture and cook for 3-5 minutes, stirring to break up lumps.  Add the red pepper, water chestnuts, scallion and ginger to the wok and sauté, stirring frequently, for one minute. 

Add the sauce to the wok and cook, stirring constantly, for one minute, until slightly thickened.

Serve the chicken mixture in lettuce leaves.