I found this one on Our Best Bites and these are so good! I ground my own chicken, which I think makes a huge difference. Enjoy!
Asian Lettuce Wraps Recipe by Our Best Bites
2 tsp canola oil 4 cloves garlic, minced 1 tablespoon minced fresh ginger 1 lb ground chicken* 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 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
*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.
Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. (*At this point, sometimes I have some extra liquid in the pan from the chicken. If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) 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.
To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes!) Place chicken mixture in the leaves and serve with sauce.
Yield: about 5 C chicken mixture. Makes 14-16 lettuce wraps.