Garlic-Ginger Chicken Lettuce Wraps

Garlic-Ginger Chicken Lettuce Wraps

1 lb. Ground Chicken

2 tsp sesame oil

1 small yellow onion diced 

1 tsp salt

4-6 cups mixed vegetables: sliced carrot, chopped cabbage, chopped broccoli, chopped kale (can use a prepared stir-fry veggie bag)

2 Tablespoons ginger paste-can use fresh also

2 Tablespoons hoisin sauce

2 cloves garlic-minced

1/4 cup teriyaki sauce 

1/2 cup sliced and drained water chestnuts 

1 Tablespoon rice wine vinegar 

1/2 cup lightly salted peanuts plus extra for garnish

4-5 green onions-whites and light green sliced for garnish.

In a large skillet, brown the ground chicken in the sesame oil.

To the browned chicken, add diced onion, salt, ginger paste, hoisin sauce. Stir and let onions soften for a few minutes.

Add the vegetables, and stir to coat, adding the teriyaki sauce, vinegar, water chestnuts and peanuts. 

Let the mixture heat and allow the sauce to wilt the vegetables. Add the minced garlic and stir continuing to heat through.  Allow mixture to simmer on low heat without a lid, as mixture cooks off moisture (about 5-7 minutes)

Using prepared-rinsed and dried lettuce leaves-romaine or butter lettuce works well.

Place leaves onto plate, scoop the chicken and vegetable mixture into each lettuce leaf, sprinkle with additional chopped peanuts and green onions.  Enjoy.