Asian Lettuce Wraps

I really liked these.  A lot.

1/2 c. water
1/2 c. instant brown rice
2 tsp. sesame oil
1 lb Ground beef
1 TB. minced fresh ginger (I used:  dried ginger)

1/2 c. chicken broth (I used: 1 boullion cube ( and 1/2 c. water)
2 TB. hoisin sauce **Below**
1 tsp. five-spice powder
1/2 tsp. salt
2 heads boston lettuce, leaves separated (I used: romaine)

1 large carrot, shredded

1. Bring water to boil.  Add rice, reduce heat to low, cover and cook for 5 minutes.  Removed from heat.
2. In another pan, heat oil.  Add chicken and ginger.  Cook until chicken is no longer pink in the middle.  Shred.  Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt.  Cook until heated through.
3.  To serve, spoon portions of the chicken mixture into lettuce leaves, top with heabs and carrot and roll into wraps.

**Hoisin Sauce:
4 TB. soy sauce
1 TB. peanut butter (or black bean paste)
1/2 TB. molasses (or honey)
1 tsp. white wine vinegar (i omitted this)
1/8 tsp. garlic powder
1 tsp. sesame oil
10 drops hot sauce
1/8 tsp. black pepper
I added a bit of brown sugar to make it a bit sweet.