Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 - 6 minutes. Drain off liquid and pour mixture into a 5 - 7 quart slow cooker. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 - 3 hours until chicken is tender.
Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 - 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.
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|Serving Size: 1 Serving (368g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 9 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0.6mg||0 %|
|Sodium 748.4mg||26 %|
|Potassium 594.3mg||16 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 14.5g|
|Protein 3.9g||6 %|
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Calories per serving: 88
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