Chicken Lettuce Wraps

 An easy meal to make on Sunday and have leftovers during the week.

2 teaspoons vegetable oil

1 pound ground chicken

5 ounces shiitake mushrooms, stems discarded, caps finely diced

8-ounce can of water chestnuts, drained and finely diced

1 1/2 teaspoons minced garlic

1 teaspoon minced ginger

salt and pepper to taste

5 tablespoons hoisin sauce

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 teaspoons sesame oil

1 head Butter lettuce, leaves separated

Instructions:

Heat the oil in a large pan over medium-high heat.  Add the chicken and season with salt and pepper to taste.

Cook the chicken for 5-6 minutes, breaking up the meat with a spatula, until mostly cooked through.  

Add the mushrooms and onion to the pan.  Cook for 4-5 minutes or until vegetables are soft.

Stir in the water chestnuts, garlic, and ginger.  Cook for 1 more minute.

In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, and sesame oil.

Pour the sauce over the ground chicken mixture and toss to coat evenly.  

Spoon the chicken mixture into the lettuce leaves and serve.