Chicken Lettuce Wraps

Chicken Lettuce Wraps

Ingredients

• 3 tablespoons peanut oil
• 1 teaspoon sesame oil
• 2 stalks celery, finely diced
• 15 cremini mushrooms, finely diced
• 2 medium carrots, finely diced
• 4 green onions, finely sliced
• 1 teaspoon minced fresh garlic
• 1 teaspoon minced fresh ginger
• 1 1/5 pounds ground chicken breast
• 1/2 teaspoon each, salt and pepper
• 1 small can of water chestnuts, chopped
• cilantro and slivered almonds for garnish (optional)
• 2 heads butter leaf lettuce

Sauce

• 1 cup soy sauce
• 4 tablespoons rice wine vinegar
• 4 tablespoons fresh squeezed orange juice
• 3 tablespoons agave nectar
• 4 tablespoons water
• 3 tablespoons cornstarch
• 1 teaspoon garlic chili paste

Cooking Instructions

Whisk or shake all ingredients for the sauce in a small jar and set aside.
Wash lettuce cups and set aside.
Heat a large nonstick skillet over medium-high heat and add peanut and sesame oils. Saute the mushrooms, carrots, celery, green onions, garlic and ginger until soft about 5 minutes. Add the chicken and, stirring constantly, break up the meat. When the chicken is almost cooked, add the salt, pepper and sauce you’ve set aside. Bring to a boil, reduce heat and let simmer for 5-6 minutes. Take off heat and stir in water chestnuts just before serving.
Spoon mixture into prepared lettuce cups and top with a few cilantro sprigs and a few slivered almonds and serve.