4 large Boston lettuce leaves, washed and spun dry
2 tablespoons hoisin sauce
1/2 skinless boneless chicken breast chilled (about 6 ounces)
1 1/2 teaspoons cornstarch
2 teaspoons dry white wine
1/3 cup canned water chestnuts (about 2 ounces), rinsed, drained and chopped fine
1/2 red bell pepper, chopped fine
1/4 teaspoon salt
1 large egg white, beaten lightly
For Sauce
4 teaspoons oyster sauce
1 teaspoon Asian sesame oil
1.2 teaspoon sugar
1/4 teaspoon white pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
1 small garlic clove, minced
2 tablespoons pine nuts, toasted

Brush inside of each lettuce leaf with 1/2 tablespoons hoisin sauce and chill.
In a food processor pulse chicken until chopped fine. In a small cup stir together cornstarch and wine. In a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white. Marinate chicken mixture 5 minutes.
Make sauce: In a bowl, stir together sauce ingredients until sugar is dissolved.
In a large saucepan with 6 cups salted boiling water, cook chicken mixture, stirring constantly to break up lumps until chicken is no longer pink, about 3 minutes. Drain chicken mixture in sieve.
In a large non-stick skillet heat vegetable oil over moderately high heat until hot, but not smoking, and cook garlic, stirring until softened. Add chicken mixture and cook, stirring until golden, about 2 minutes. Add sauce and cook, stirring until mixture is coated, about 2 minutes.
Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts. Wrap leaves loosely around filling.