Categories: Appetizers, Asian, Chicken

Ingredients

• 1 tablespoon sesame oil
• 1 1/4 lbs ground chicken
• 2 celery, stalks finely chopped
• 6 green onions, include some tender green tops, finely chopped
• 2 ounces mushrooms, finely chopped
• 1 tablespoon peeled grated fresh ginger (or 1 t. ground ginger)
• 1 large garlic clove, minced (or to taste)
• 1 (15 ounce) can water chestnuts, drained and finely chopped
• 1/2 cup soy sauce
• 1 tablespoon sugar
• 1/8 teaspoon cayenne (or more to taste)
• 8 large leaves iceberg lettuce, chilled (I also like butter lettuce leaves)

Directions

1. In a big skillet over med-high heat, warm the oil.

2. Add in the chicken and celery; saute for 2 minutes, breaking up the chicken with a spoon.

3. Add the onions, mushrooms, ginger, and garlic and saute until chicken is lightly browned and the vegetables are tender, about 5 minutes.

4. Stir in the water chestnuts, soy sauce, sugar, and cayenne; simmer, uncovered, until the soy has evaporated and the flavors are blended, about 5 minutes.

5. Taste and adjust seasonings.

6. To serve, spoon the mixture onto the lettuce leaves, roll up, and eat in hand.

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