1In large bowl, mix sauce ingredients. Refrigerate until ready to serve.
2Heat 3-quart saucepan over high heat. Add oil, lemongrass, chile, garlic and gingerroot; cook 1 minute. Stir in chicken. Cook 5 minutes, stirring frequently, until chicken is no longer pink.
3Stir lime juice, fish sauce, brown sugar, mint and soy sauce into chicken mixture.
4Spoon chicken mixture onto lettuce leaves. Serve with hoisin-lemongrass sauce.