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Asian Chicken Lettuce Wraps

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Ingredients:

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1 lb Ground Chicken+ Add to Shopping List
8 oz Can Water Chestnuts, drained and finely chopped+ Add to Shopping List
3 -4 oz Shitake Mushrooms, diced+ Add to Shopping List
3 -4 Green Onions, sliced, for topping+ Add to Shopping List
8 Large Pieces of Romaine Lettuce, washed+ Add to Shopping List
1/4 Cup Hoisin Sauce+ Add to Shopping List
2 Tbsp Low-Sodium Soy Sauce+ Add to Shopping List
1 Tbsp Rice Wine Vinegar+ Add to Shopping List
1 Tbsp Sesame Oil+ Add to Shopping List
2 Tsp Fresh Ginger, grated or minced+ Add to Shopping List
4 Garlic Cloves, minced+ Add to Shopping List
1 Shallot, diced+ Add to Shopping List

Directions:

  1. In a small bowl, add the hoisin sauce, soy sauce, rice vinegar, sesame oil, ginger, garlic, and shallot. Whisk together and set aside.
  2. Heat a large skillet over medium-high heat. Add the chicken and cook until cooked through.
  3. Add the water chestnuts and mushrooms and stir to combine.
  4. Reduce the heat to medium and add the sauce. Stir to coat. Let simmer for 3-4 minutes to heat through and allow the chicken to absorb the flavors.
  5. Lay out the leaves on a plate. Make sure to use the larger outer leaves as the inner leave might be too small to hold the chicken mixture. Spoon the chicken mixture evenly over the top. Sprinkle with sliced green onion and serve immediately.
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