Chicken Lettuce Wraps

(25 minutes)

Ingredients

Soy Sauce (3 tbsp.)

Sesame Oil (1 tbsp.)

Sherry Wine (1 tbsp.)

Sake (1 tbsp.)

Oyster sauce (1/2 tbsp.)

Siracha sauce (2 tbsp.)

sesame seeds (1 tbsp.)

yellow onion (1)

water chestnuts (1 can)

ginger

scallion

shitake mushrooms (1 cup)

sesame oil

ground chicken (1-2 lbs)

garlic (2 cloves, finely chopped)

bean sprouts (1 cup)

Butter head lettuce (1 head)

In a measuring cup pour in the soy sauce, sesame oil, sherry wine, sake, oyster sauce and siracha sauce. Then add the sesame seeds and mix it all together. Set aside.

Dice the onion and water chestnuts. Using a fine grater, grate the ginger so that it is very small. Dice the shitake mushrooms and drain the bean sprouts. Finely slice the scallions.

In a pan, on medium-high heat, add a bit of sesame oil and then add the ground chicken. Cook for about 2 minutes, then add the garlic, onions, water chestnuts and ginger. Mix around and cook until chicken is fully cooked through. Then add the soy sauce mixture. Mix around and cook for 5 minutes. Then turn the heat down to low and let it simmer/cook off some of the water from the soy sauce mixture. Let it cook on low for about 5-6 minutes.

When ready, remove chicken from heat and scoop a bit into each leaf of lettuce. Top with scallions, mushrooms, and bean sprouts. Enjoy!