Chicken Lettuce Wraps

Adapted from Chicken Lettuce Cups Recipe from Epicurious.com

(Serves 2: main dish)

• Ingredients:
  2 tablespoons light soy sauce
• 2 tablespoon hoisin sauce
• 2 tablespoons clear rice vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 1/2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 1/3 cup minced red onion
• 1 cup chopped canned button mushrooms
• 1/2 cup water chestnuts, minced
• 1 pound boneless, skinless chicken breasts, minced
• 4 - 6 inner leaves iceberg lettuce
• Handful of fresh cilantro leaves, coarsely chopped
• 1/4 cup unsalted roasted cashews, coarsely chopped

Directions:

Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together.

Heat the oil in a wok over med heat. Stir-fry the garlic, ginger, and onion for 30 seconds. Add the chicken and cook until no longer pink.  Add the mushrooms and water chestnuts and stir-fry for 2 minutes.

Stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.

Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

Meal options:
Serve with a side of seasonal fresh fruit (mango, kiwi, pineapple, strawberries and bananas)