- 3 tablespoons canola oil
- 1 small onion, diced
- 1 cup sliced fresh mushrooms
- 3 cloves garlic, or to taste, minced
- 2 teaspoons minced fresh ginger
- 1 pound ground chicken
- 5 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 (8 ounce) can baby corn, drained and chopped
- 1 (4 ounce) can sliced water chestnuts, drained and finely chopped
- 1 cup chopped sugar snap peas
- 1 teaspoon sesame oil
- 2 heads Boston lettuce, leaves separated
- Heat canola oil in a large wok or skillet over medium heat; cook and stir onion, mushrooms, garlic, and ginger for 2 minutes. Add ground chicken; cook and stir, breaking chicken into smaller pieces, until chicken is no longer pink, about 5 minutes.
- Pour soy sauce and vinegar over chicken mixture and stir. Add corn and water chestnuts to chicken mixture; cover and cook for 4 minutes. Add snap peas; cover and cook for 2 minutes. Stir sesame oil into chicken mixture.
- Scoop about 1/4 cup chicken mixture into each lettuce leaf. Fold leaf around the filling.
04/28/2018
recipepes.com
Tantalizing Chicken Lettuce Wraps, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
