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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Ingredients should be finely chopped and lettuce leaves very cold. Ingredients:
1 tablespoon sesame oil |
1 1/4 lbs ground chicken |
2 celery, stalks finely chopped |
6 green onions, include some tender green tops, finely chopped |
2 ounces mushrooms, finely chopped |
1 tablespoon peeled grated fresh ginger (or 1 t. ground ginger) |
1 large garlic clove, minced (or to taste) |
1 (15 ounce) can water chestnuts, drained and finely chopped |
1/2 cup soy sauce |
1 tablespoon sugar |
1/8 teaspoon cayenne (or more to taste) |
8 large leaves iceberg lettuce, chilled (i also like butter lettuce leaves) |
Directions:
1. In a big skillet over med-high heat, warm the oil.
2. Add in the chicken and celery; saute for 2 minutes, breaking up the chicken with a spoon.
3. Add the onions, mushrooms, ginger, and garlic and saute until chicken is lightly browned and the vegetables are tender, about 5 minutes.
4. Stir in the water chestnuts, soy sauce, sugar, and cayenne; simmer, uncovered, until the soy has evaporated and the flavors are blended, about 5 minutes.
5. Taste and adjust seasonings.
6. To serve, spoon the mixture onto the lettuce leaves, roll up, and eat in hand.
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