FOR THE SAUCE: 

1. In a small bowl or glass measuring container, whisk together the Hoisin sauce, rice vinegar, soy sauce and fish sauce.  
2. Set aside.

FOR THE CHICKEN:

1.  Season chicken with 1/2 teaspoon salt and 1/4 teaspoon white pepper.
2. Drizzle 1 tablespoon of sauce mixture over chicken and mix it up to incorporate on all sides of the chicken.
3. Set aside for 30 minutes to marinade.  Meanwhile prepare vegetables.
4. After 30 minutes, grill over high heat, about 5 minutes each side.  Internal temperature of chicken should register between 148-150 degrees F.  Alternatively, chicken may be cooked on a grill pan sprayed with Bak-Kleen ZT either in the oven or on the stove top.
   1. If cooking over stove burners, preheat pan over medium-high heat.  Cook for about 6 minutes per side until chicken temperature registers 148-150 degrees F.  Transfer to plate and cool.
   2. If cooking in the oven, preheat pan inside oven while preheating oven to 450 degrees F.  Cook for about 6 minutes per side, until chicken temperature registers between 148-150 degrees F.  Transfer to plate and cool.
5. After chicken has rested 8-10 minutes, chop into bite-size pieces.  Set aside. 

FOR THE SNAP PEAS:

1. Wash peas, and remove ends from pods pulling away strings. 
2. Cut into thirds and place in a microwaveable glass bowl or pyrex cup. 
3. When all peas have been cleaned and cut, place 2 teaspoons of water in container and cover with a small dish or microwaveable plastic wrap. 
4. Microwave on high for 1 minute. 
5. Immediately remove lid and pour off water. 
6. Place in a small bowl and freeze for 10 minutes.  This will halt the cooking  process and help to flash chill the peas.  * BUT DON’T FORGET THEM IN THE FREEZER.  THE PEAS SHOULD NOT BE FROZEN. *
7. After 10 minutes, remove from freezer.
8. In a large bowl, combine together the celery, snap pea, onions and cilantro.
9. Add the chicken pieces and drizzle with 2 Tablespoons of sauce mixture.  Mix to combine.
10. The chicken mixture may be served immediately  OR  Refrigerate until ready to use.
11. If making rice bowl, serve 1 1/2 cups of chicken mixture over a 1/2 cup serving of rice.  
12. Drizzle with 1 tablespoon of sauce if desired.
13. Garnish with additional cilantro leaves and crushed peanuts.  

FOR LETTUCE WRAPS:

1. Meanwhile clean the lettuce heads by first removing the outer leaves and discarding. 
2. Remove the core by cutting about an 1 1/2 inches above the base of the lettuce. 
3. Gently pull the layers apart taking care to not tear the leaves. 
4. Rinse with cool water and set aside to drain. 
5. Refrigerate until ready to serve.  

To Build Lettuce Wraps:

1. Spoon 1/2 cup chicken mixture into each leaf.  
2. Add rice if desired or serve rice on the side. 
3. Drizzle each wrap with a teaspoon of sauce.
4. Sprinkle with a pinch of peanuts. 
5. Enjoy!