Method

1. Trim the lettuce leaves to form cups. Keep leaves chilled until ready to serve.
2. Heat oil in a wok or pan over medium heat. Stir-fry onion for 4 min or until onion has softened.
3. Add garlic and cook a further minute.
4. Add chicken, cook until browned, breaking up any lumps.
5. Stir in the carrot and water chestnuts. Stir-fry for 3 min.
6. Stir in San Choy Bao sauce and cook for 2 min or until heated through. Season with salt and pepper to taste.
7. Spoon into lettuce cups to serve and garnish with sliced spring onion.