Warm the peanut oil in a skillet or wok over medium high heat. Add the garlic, ginger, and white parts of the scallion and stir-fry until fragrant, 2 to 3 minutes. Add the chicken and cook, stirring frequently until it breaks into small pieces and is no longer pink, about 8 minutes.
Add the chili sauce, hoisin, and soy sauce, stirring to combine and evenly distribute the ingredients. Add the reserved cornstarch slurry and stir until the sauce is clear. Finish with the reserved scallion greens, pear matchsticks, and a splash of sesame oil. To serve, place a heaping tablespoon of filling in the middle of a lettuce leaf with a few cilantro leaves, if desired. Wrap the lettuce around the contents and eat.
Makes 4 servings.
Recipe provided courtesy of Pear Bureau Northwest (www.usapears.org)
Nutrition information per serving:
Saturated fat: 4.5g