Lettuce Wraps

My friend Ericka posted this on her blog about a year ago. We have made these a couple of times now- and my family loves them. I have made a few minor adjustments- like leaving out the water chestnuts (yuck!!). They are super easy. Try them and I might just be your new best friend : )

3-4 chicken breasts1 large carrot
(10 baby carrots)
1/2 lb mushrooms
3 green onions
1 red bell pepper
2 large cloves garlic, minced
1/2 teaspoon sesame oil
1 head iceberg or butter lettuce, leaves washed and separated

sauce:
1/2 cup water
1/4 cup brown sugar
2 Tablespoons rice vinegar
1 teaspoon sesame oil
1/2 cup soy sauce
1/2 teaspoon ground ginger

Cook chicken in large pan with a little bit of water until cooked thoroughly.

While the chicken is cooking dice up your veggies. A food processor makes this one of the easiest meals I have ever made. Carrots, red pepper, green onion and mushrooms should all be diced to about the size of a kernel of corn.

Remove the chicken from the pan- it will much easier to cut when cooled.

Saute veggies in 1T oil and 2 cloves of garlic (~1 t minced garlic) and 1/2 t sesame oil.

Mix together sauce ingredients and whisk to combine.

When veggies are soft, add diced chicken and sauce and simmer for about 10-15 minutes.

Serve with rice and lettuce. (my kids liked the mixture both on rice and on lettuce. I liked adding a little bit of rice to my chicken & veggies on the lettuce).

ENJOY!! ( **I have also made this with 1 lb ground spicy sausage in place of the chicken. My 11 year old taste tester Kate LOVED them**)