Sesame-chicken lettuce wraps

By AnnieMro

Ingredients

• 1/2 tsp dark sesame oil
• 1/2 500 g pkg ground chicken
• 1 1/2 cups sliced medium shiitake mushrooms (lightly packed)
• 227 mL can water chestnuts, drained and diced
• 1/2 cup low sodium chicken broth
• 2 tbsp soy sauce
• 1 tbsp granulated sugar
• 1 tbsp cornstarch
• 1 large carrot, coarsely grated
• 3 green onions, thinly sliced
• 8 large leaves Boston lettuce

Preparation

Step 1

1.Heat a large frying pan over medium-high. Add oil, then chicken. Stir often with a fork to keep meat crumbly, cooking until meat is no longer pink, 2 to 3 min. Add mushrooms and water chestnuts. Cook, stirring often, for 2 min.
2.Stir broth with soy, sugar and cornstarch in a medium bowl until cornstarch dissolves. Add to chicken mixture. Cook until sauce is slightly thickened, about 2 min. Remove from heat. Stir in carrot and green onions. Season with pepper. Scoop a heaping 1/3 cup of filling onto each lettuce leaf. Serve with hot chili sauce if desired.
Serving Tip:
No lettuce? Roll filling into a whole-wheat tortilla, or serve over rice.