1cupminced mushrooms, I used white button mushrooms
¼teaspoonsalt
1 (8-ounce)canwater chestnuts, minced
½cupminced green onions
¼cupsoy sauce
2teaspoonssesame oil
1lemon, zested and then juiced
1teaspoonhot sauce
⅓cupchopped cilantro
1headiceberg lettuce
Lettuce Wrap Dipping Sauce:
¼cupsoy sauce
⅛cupseasoned rice vinegar
1tablespoonfresh minced ginger
2tablespoonschopped green onions
Instructions
Heat vegetable oil in a large skillet over medium heat. When the oil is hot add minced garlic and ginger. Saute for a minute just until fragrant and then add in the ground chicken, minced mushrooms, and salt. Cook until turkey or chicken is cooked through.
Add in the water chestnuts and green onions. Cook for a 1-2 minutes. Add in the soy sauce, sesame oil, juice and zest from the lemon, and hot sauce. When everything is cooked through, remove from heat and stir in the cilantro.
To serve, carefully separate the whole leaves from the lettuce. Wash the lettuce leaves and wrap them in paper towels and put them in the refrigerator so they are cold and crisp when serving. ny other favorite Asian dipping sauce.
Spoon chicken filling onto the lettuce leaf and then roll it up and serve with dipping sauce below- or any other favorite Asian dipping sauce.
For the sauce, combine all ingredients and serve with lettuce wraps.