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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.
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