Fantastic Foodie Friday~Asian Chicken Lettuce Wraps

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 lower-sodium soy sauce

1/2 tsp honey

crushed red pepper flakes, to taste

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, 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.

Serves 4