Warm the oil in a skillet or wok over medium high heat. Add the
chicken, cornstarch and green onion and cook, stirring
constantly until the chicken is warmed, 3-4 minutes. Add the
water chestnuts, ginger, soy sauce and oyster sauce and cook 1
minute. Remove from heat.
To serve, take one leaf at a time
and spoon a heaping tablespoon of the chicken mixture into the
center. Wrap the lettuce around the filling. Serves 6.
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