Ingredients

The following ingredients have 6 Servings
  • 1 pound lean ground chicken (optional ground turkey)
  • 1 tablespoon sesame oil
  • 1 sweet onion (small, finely diced)
  • 1/2 cup white mushrooms (finely diced)
  • 2 garlic cloves (minced)
  • 8 ounces water chestnuts (can, drained and finely diced)
  • 2 tablespoons honey (raw)
  • 1 teaspoon rice vinegar
  • 2 tablespoons lite soy sauce (gluten-free recommended)
  • 12 lettuce leaves (bibb, butter, or iceberg lettuce)
  • 2 green onions (sliced, optional garnish)
  • 1/4 cup honey (raw)
  • 1/2 cup water
  • 2 tablespoons lite soy sauce (gluten-free recommended)
  • 1 tablespoon rice vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1/4 teaspoon sesame oil
  • 1 tablespoon dijon mustard

Instruction

  • Add dipping sauce ingredients to a small saucepan, bring to a low boil over medium heat. Reduce heat and simmer for approximately 4 minutes. Place the dipping sauce in a bowl for serving and set aside.
  • On medium-high heat add ground chicken to a large skillet or wok, breaking up with a fork as it cooks. Cook until chicken has lost its pink color and is cooked through. Drain off any fat, place cooked chicken in bowl, and set aside.
  • Add to the same skillet or wok the sesame oil, turn to medium heat and sauté the onion and mushrooms until tender, about 5 minutes. Add garlic and diced water chestnuts, and cook for one additional minute. Add the chicken back in the skillet along with the honey, rice vinegar, and soy sauce. Stir-fry on medium heat for approximately 4-5 minutes, or until ingredients are well combined and heated through.
  • Prepare lettuce by removing 12 leaves, rinse and pat dry with a paper towel. Place lettuce on serving plates. Equally distribute chicken stir-fry atop lettuce leaves and drizzle with 1-2 teaspoons dipping sauce. Garnish with optional green onions if desired. Allow guests to add additional sauce if they wish. Slightly fold the lettuce wrap while eating.