Asian Chicken Lettuce Wraps

By SMorrissey

Ingredients

• SAUCE:
• 2 Tbsp. reduced-sodium soy sauce
• 3 Tbsp. honey
• 2 Tbsp. rice wine vinegar
• 2 Tbsp. hoisin
• 2 tsp. sesame oil
• 1 tsp. dry mustard
• 1 1/2 tsp. cornstarch
• CHICKEN WRAPS:
• 1 Tbsp. canola oil
• 1 pound lean ground chicken
• 1 (8oz) can water chestnuts, drained and chopped
• 8 oz. mushrooms, diced
• 1 carrot, grated/shredded
• 1 small stalk celery
• 1 head of Romaine or Butter lettuce, washed, dried, and separated

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

1. Place 1/4 cup of water in a small saucepan. Whisk in the soy sauce, honey, vinegar, hoisin, sesame oil, dry mustard, and cornstarch. Place over medium heat and bring to a low boil. Cook for 1 to 2 minutes, or until the sauce has thickened and clears. Set aside.

2. In a large nonstick skillet, heat oil until hot but not smoking. Add the chicken and saute, using a spoon to stir and break up the meat. Cook for 7 to 8 minutes or until the chicken is no longer pink. Add the water chestnuts, mushrooms, celery and carrots. Cook for 3 to 4 minutes or until all vegetables are incorporated and the mushrooms are cooked.

3. Pour the warm sauce into chicken. Stir to combine. Spoon the meat onto lettuce leaves, or place in a bowl and serve with lettuce leaves.