Asian Chicken Lettuce Wraps

I am obsessed with these lettuce wraps!  Every time I make these they come out different....never the same spice twice, fo' sho'!  Oh yes, I went there!  They are a little time consuming in the sense that there is a little bit of prep "chopping-wise" involved, but they are still SUPER easy and well worth the effort.  I know you will enjoy these!

Ingredients:

1 lb. of ground chicken

1 small onion (in the mini chopper)

2 handfuls of baby carrots (in the mini chopper = 1 cup) 

3 cloves of garlic - minced 

1 red pepper - diced small 

4 oz. of mushrooms - diced small 

1 8 oz can of water chestnuts - diced small 

1/4 cup of Low sodium Soy sauce

1 Tsp - Sesame oil

1 Tbsp of rice wine vinegar 

1 Tbsp of mirin 

1 Tbsp of teriyaki 

1 large head of butter lettuce (also called boston lettuce, or bibb lettuce) - washed and leaves separated 

Toasted slivered almonds - toasted

Scallions - chopped

Sweet Red Chili dipping sauce 

Directions: 

1. In a large pan, start to brown the ground chicken (on medium-high heat). When the chicken is cooked about halfway through, add the onion. Continue cooking until the chicken is cooked throughout. Next add carrots, garlic, red pepper, mushrooms, and water chestnuts. Continue sautéing all of the ingredients until everything starts to soften (about 3-4 minutes) 

2. Add the soy sauce, sesame oil, rice wine vinegar, mirin, and teriyaki. Allow to cook for another 5 minutes, stirring frequently. Once the sauce has cooked down a bit and starts to thicken, it is ready. 

3. Spoon chicken mixture into leaves, top with toasted almonds and scallions - serve with sweet red chili dipping sauce