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
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.