Asian Chicken Lettuce Wraps

By lbgtdep

Ingredients

• 2 tsp canola oil
• 8 oz white mushrooms, chopped
• 1 lb lean ground chicken
• 1 clove garlic, minced
• 1/2 tsp fresh ginger, minced
• 1 cup green onions, sliced
• 1 (8 oz) can sliced water chestnuts, drained and chopped
• 8 large lettuce leaves
• 1 tbsp toasted sesame oil
• 1/2 tbsp rice wine vinegar
• 3/4 tsp lower-sodium soy sauce
• 1/2 tsp honey
• crushed red pepper flakes, to taste

Preparation

Step 1

Heat canola oil in large nonstick skillet over medium heat. Add mushrooms and cook for 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl, set aside.

Add chicken, garlic and ginger to skillet and cook for 6-7 minutes or until chicken is brown, breaking the meat up as it cooks. Combine the chicken mixture with the bowl of mushrooms; add green onions and water chestnuts; toss together. Combine sesame oil, rice wine vinegar, lower-sodium soy sauce, honey and crushed red pepper flakes in a small bowl; whisk to mix well. Divide chicken mixture evenly between each lettuce leaf and top with sesame oil mixture. Optional: Garnish with fun, bright extras, like the red peppers and scallions seen above.

Serves 4