Asian Lettuce Wraps

Asian Lettuce Wraps from Savoring the Seasons Cookbook

2 t. canola oil                                            1/2 cup thinly sliced green onions
4 cloves garlic, minced                               1/4 cup soy sauce
1 T. minced fresh ginger                             1 t. sesame oil
1 pound ground chicken                             1 lemon, zested and juiced (about 3-4 T.juice)
3 oz. mushrooms,finely chopped                 1/2-1 t. Sriracha or other Asian hot chili sauce
(about 8 small mushrooms)                         (I used Tabasco sauce)
1/2 t. salt
4 cups bagged coleslaw mix or thinly           1/3 cup roughly chopped cilantro
shredded cabbage                                      1-2 heads iceberg lettuce
1(8 ounce) can sliced water chestnuts,
drained, rinsed, and finely minced

1. Heat a very large skillet to medium-high heat on the stove top. When hot, add oil and then garlic and ginger. Saute about 30 seconds, until fragrant, and then add the chicken, mushrooms, and salt. Cook about 5 minutes, stirring often, until chicken is cooked through.

2. Add coleslaw mix or cabbage, water chestnuts, and green onions. Cook about 2 minutes, until cabbage starts to wilt.  Add soy sauce, sesame oil ,lemon zest, lemon juice  and hot sauce, to taste.  Remove from heat and stir in cilantro.

3. To serve, carefully remove individual leaves from the head of lettuce. Spoon the chicken mixture into the leaves and serve with sauce.

Dipping / Drizzling Sauce

4 T. soy sauce
4 T. rice vinegar
3 T water
2 t. honey
1-2 t. finely minced fresh ginger

Whisk all ingredients until well combined.