Chicken Lettuce Wraps

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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	low-sodium soy sauce
1/2 tsp	honey
1/2 tsp	crushed red pepper

Directions:

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, low-sodium soy sauce, honey and crushed red pepper in a small bowl; whisk to mix well.

Divide chicken mixture evenly between each lettuce leaf and top with sesame oil mixture.

Recipe uploaded with Shop'NCook for iPhone.

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