Asian Chicken Lettuce Wraps

Inspired by my love for the chicken lettuce wraps at our local Chinese food restaurant and adapted from a Skinnytaste recipe that got me started with my own home version. Aside from a few minutes chopping, this comes together really quickly and is perfect for a weeknight meal. The kids ate it over white rice and the adults opted for lettuce wraps (love adaptable family friendly meals!)

Asian Chicken Lettuce Wraps

Ingredients
1 package of ground chicken
1/4 cup water chestnuts, chopped fine
1/4 cup shiitake mushrooms, diced
1 Tbsp coconut aminos or reduced
sodium soy sauce
1/4 tsp dark soy sauce
1/2 tsp oyster sauce
1 1/2 tsp sesame oil
1 Tbsp rice wine vinegar
1/2 tsp brown sugar
freshly ground pepper, to taste
2 cloves garlic, finely chopped

2 Tbls ginger, finely chopped

1 onion, diced

1/2 cup carrots, diced

2 Tbsp diced scallions

6 iceberg lettuce leaves, rinsed (careful not to break)

Directions

1. Combine soy sauce, coconut aminos, oyster sauce, sesame oil, rice wine, sugar, and pepper in a bowl.

2. Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.

3. Heat 1 Tbls of sesame oil in a wok or skillet over high heat. Add garlic, ginger and onion and cook until golden, about 2-3 minutes. Add carrots and cook for a minute or two to soften up.

4. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.

5. Add scallions, stir and serve over white rice or in a lettuce wrap. Enjoy!