Sweetness from raw honey, a crunch of water chestnut, earthiness of mushrooms, along with chicken and Asian flavors, these lettuce wraps will be a hit next time you are craving a taste of the Far East. Our recipe uses easy lettuce wraps for an added boost of color, health benefits, and make this great dish hand held!
Heat oil in large nonstick skillet over medium heat. Add mushrooms and cook for 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl, set aside.
Add chicken, garlic and ginger to skillet and cook for 6-7 minutes or until chicken is brown, breaking the meat up as it cooks. Combine the chicken mixture with the bowl of mushrooms; add green onions and water chestnuts; toss together.
Combine sesame oil, rice wine vinegar, lower-sodium soy sauce, honey and crushed red pepper flakes in a small bowl; whisk to mix well.
Divide chicken mixture evenly between each lettuce leaf and top with sesame oil mixture. Optional: Garnish with fun, bright extras, like the red peppers and scallions seen above.