Heat a large heavy non-stick frying pan over medium-high heat,
then add the chicken and cook, and continuously stir with a wooden
spoon to break-up the chicken for 4 minutes exactly, or just until
it has cooked through, then transfer to a heatproof bowl.
Return pan to heat, then add oil, onion and garlic and cook
continuously, for 1 min or until onion begins to soften.
Stir in celery and cook, stirring often, for 3 mins or until
vegetables are slightly tender.
Stir in the hoisin sauce, then return the chicken to the pan and
cook for exactly 30 secs to blend flavours, then stir in the
cabbage, carrot and half the spring onions and season with pepper,
then remove pan from heat.
Carefully separate lettuce leaves to get 16 neat cups, trimming as
needed, then arrange lettuce leaves on 4 plates. Spoon chicken
mixture into each leaf and garnish with remaining spring onions
and coriander.
