Asian-style chicken lettuce wraps

Instructions

1. In a small bowl, whisk soy sauce, 1 1/2 Tbsp rice vinegar, hoisin sauce, and cornstarch until smooth; set aside.
2. Stir tomatoes, cucumber, sugar, and remaining 1 1/2 Tbsp rice vinegar in a second, smaller serving bowl; set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add scallions, ginger, and garlic. Cook, stirring constantly, 30 seconds, or until aromatic. Add chicken; sprinkle with salt and pepper. Cook, stirring to break up chicken, until cooked through, about 5 minutes. Add soy sauce mixture and water chestnuts to chicken mixture. Cook, stirring, until bubbling and slightly thickened, about 1 minute. Remove from heat; transfer to a serving bowl.
4. Serve these like fajitas: place about 2 1/2 Tbsp chicken mixture in a romaine leaf, top with about 1 1/2 Tbsp tomato mixture, and fold to form a “U.” (The leaf won’t fold closed.)
5. Serving size: six-filled lettuce wraps