Chicken Lettuce Wraps

We ate for the first time at P.F. Chang's on Monday,   and had their chicken lettuce wraps.  The boyfriend really enjoyed them and found a few versions online.  I attempted one of them tonight.  The filling came out well, but even though the recipe says that Boston lettuce works, we found that it couldn't hold the filling very well, just not strong enough.  Also, I couldn't find the Asian chili pepper sauce, so I followed the note and used the cayenne pepper.

ingredients:

16 Boston, bibb or butter lettuce leaves
1 pound ground chicken breast
1 large onion, chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
2 teaspoons Asian chili pepper sauce (see Note)
1 can (8 ounce size) sliced water chestnuts, drained, finely chopped
1 bunch green onions, thinly sliced
2 teaspoons Asian sesame oil

directions:

Rinse lettuce leaves, keeping them whole. Set aside to drain. 

Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes. 

Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco. 

cook's notes:

Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.