My Favorite Lettuce Wraps

1 tablespoon vegetable oil

2 pounds ground chicken (I use one pound of ground chicken breast, and one pound of regular ground chicken)

5 cloves garlic, minced

1 large onion, diced

8-12 ounces shitake mushrooms, chopped

3 tablespoons minced ginger

2 8-ounce cans water chestnuts, chopped

1 bunch green onions, thinly sliced, 4 tablespoons reserved for garnish

8 tablespoons soy sauce

5 tablespoons rice vinegar

1 tablespoon honey or molasses

2 tablespoons peanut butter

2 to 3 tablespoons chili garlic sauce (start with two, you can always add more)

1½ tablespoons sesame oil

½ teaspoon chili oil, optional

3 heads Bibb or butter lettuce, separated into individual leaves, cleaned and dried

Sriracha hot sauce

Heat vegetable oil in large skillet or pot. Add chicken, garlic and onions, stirring frequently to break up chicken into small bits. Continue to cook until onions are softened, stirring frequently.

Add mushrooms, ginger, water chestnuts and green onions (minus reserved 4 tablespoons) to chicken mixture and cook 5 minutes, stirring frequently.

Add remaining ingredients to chicken mixture and simmer 10 to 15 minutes, or until most of the moisture has evaporated. Taste and adjust seasoning with chili garlic paste and/or chili oil.

Place several tablespoons chicken mixture into lettuce cups, sprinkle with chopped green onions to garnish and top with hot sauce if desired.

Serves 8

Penny Kazmier