Chicken Lettuce Wraps

Author: Michelle De La Cerda
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Ingredients

  • 1 head Boston or bib lettuce

Mixture

  • 1 lb . ground chicken
  • 8 oz . mushrooms; finely chopped
  • 4 green onions; diced
  • 2 carrots; grated or finely diced (about 1 cup)
  • 1-8 oz . can diced water chestnuts; dice finely
  • 1/2 cup cashews; broken/crushed
  • 3 tbsp . high heat oil
  • Pepper to taste

Sauce

  • 2 tbsp .┬ácilantro
  • 2 tbsp . soy sauce or tamari
  • 11/2 tbsp . brown sugar
  • 21/2 tbsp . rice vinegar
  • 2 tbsp . ketchup
  • 1 tsp . ground ginger

Instructions

  1. In a bowl add all the sauce ingredients and whisk together; set aside.
  2. Add the oil to a large pan and turn the heat to high.
  3. Once it is hot add the chicken and begin to cook it.
  4. Once the chicken is almost done, add the carrots and green onions.
  5. Cook for an additional minute then add the mushrooms and water chestnuts.
  6. Add pepper and lightly salt.
  7. Avoid over salting until the sauce has been added.
  8. Once the veggies are tender and the chicken is thoroughly cooked, drain any residual olive oil (if there is any) and add the sauce.
  9. Mix well and bring to a quick simmer.
  10. Serve with the lettuce.
  11. Also great served chilled.