lettuce wraps (like PF Changs but better)

2 tsp Vegetable Oil
4 cloves of Garlic, minced
1 Tablespoon minced Ginger (I use the bottled kind and add about 1/2 a tablespoon, you can always add more but you can't take any out!)
1-1.5 lbs ground chicken (turkey works too)
1 cup minced mushrooms
1/4 tsp salt
1 8 oz can water chestnuts, drained and minced
1/2 cup finely sliced green onions
1/4 cup low sodium soy sauce
2 tsp seasame oil
1 lemon, zested and then juiced
1 tsp hot sauce
1/3 cup chopped cilantro
1 head iceburg lettuce

Heat oil in a large skillet over medium heat. When oil is hot, add minced garlic and ginger. Saute for just a minute, then add the ground chicken, mushrooms, and salt. Cook until meat is cooked through. Add water chestnuts and green onions. Cook for a few minutes. Add soy sauce, sesame oil, juice and zest from lemon, and hot sauce. When everything is cooked through, remove from heat and add cilantro. To serve, carefully separate whole leaves from lettuce. Wash leaves and wrap in paper towels and put them in the refrigerator so they are cold and crisp when serving. Spoon chicken filling into lettuce leaf, roll up and serve with dipping sauce.

Dipping Sauce

1/4 cup soy sauce
1/8 cup seasoned rice vinegar
1 tablespoon minced ginger (start with less and adjust to taste)
2 tablespoons chopped green onions

wisk together and serve with wraps.


NOTES:
This recipe is well worth the extra work. The main key is to have everything all chopped up and ready to go before you start cooking, or have friends over to help while the chicken cooks. My favorite part of this meal is that the leftovers taste amazing the next day over rice. YUM. Enjoy!