Chicken Lettuce Cups

Jill and Jewels Elmore

• Ready In: 30 mins
• Serves: 8

Ingredients

• The Filling

• 2  tablespoons  peanut oil
• 2  teaspoons  sesame oil
• 24  shiitake mushrooms, finely chopped
• 2  large carrots, peeled and very finely chopped
• 4  scallions, very finely chopped
• 2  teaspoons  minced ginger
• 1  teaspoon  minced garlic
• 2  lbs  ground chicken breast (or combination of white & dark)
• 1  teaspoon fresh ground pepper
• 2 (8 ounce) cans water chestnuts, drained and finely diced

• The Sauce

• 1  cup soy sauce
• 4  tablespoons  seasoned rice wine vinegar
• 4  tablespoons  orange juice
• 4  tablespoons brown sugar
• 4  tablespoons water
• 3  tablespoons cornstarch
• 1  teaspoon  chili flakes
• 4  tablespoons oyster sauce

• The Lettuce Cups

• 2  heads iceberg lettuce, washed and leaves peeled for lettuce cups

Directions

1. For the sauce, mix all ingredients together with a whisk or shake together in a jar. Set aside.
2. Heat a large non-stick skillet over medium-high heat. When pan is hot, add peanut and sesame oils. Sauté mushrooms, carrots, scallion, ginger and garlic for 4-5 minutes until mushrooms are cooked and vegetables are soft.
3. Add chicken and cook. Stir constantly, breaking up meat.
4. When chicken is almost cooked, add the sauce, bring to a boil, reduce heat to simmer and continue cooking 5-6 minutes.
5. While the chicken is cooking, prepare the lettuce cups.
6. Remove pan from heat, stir in water chestnuts, spoon mixture into lettuce cups and serve.