Chicken Lettuce Wraps

I had been craving some crisp lettuce wraps for a while and stumbled across this recipe on Our Best Bites. It turned out really well! The meat was a little too proccessed for us, but that was just me getting a little crazy with the food processor.

Ingredients:

2 tsp canola oil
4 cloves garlic, minced
1 tablespoon ginger, minced
1 lb ground chicken (put in food processor)
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced - i omitted because i don't like them
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce (1 tsp of Sriracha is fairly spicy in my opinion, so if you want less or no kick, just give it a little, or you can leave it out completely)
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce

Directions:
Heat a very large skillet to medium-high heat on the stove top. Add oil, garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken. Cook for about 5 minutes. Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.

Dipping Sauce:
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger

whisk all ingredients together for dipping sauce.

JIll