Chinese chicken lettuce wraps!

My favorite thing about this recipe is that it is very easy to accommodate picky eaters! If they don't like mushrooms, leave out the mushrooms! If they think water chestnuts are weird, leave them out! It was definitely a big hit in my house, and it is super easy!

What you will need:
2-3 Tablespoons oil
1 lb ground chicken
4 oz mushrooms (I left these out)
1/2 cup water chestnuts (again.... left out)
1/2 yellow onion
2 cloves garlic
2 Tablespoons soy sauce
2 Tablespoons white rice vinegar
2 Tablespoons brown sugar
iceberg lettuce

1. Heat the oil in skillet over high heat.
2. Break up and brown the ground chicken. (the smaller the pieces the less dry they will be). Remove the chicken from the pan, and leave the extra oil.
3. Mince all the vegetables and garlic.
4. In a small bowl mix the soy sauce, brown sugar and vinegar.
5. Reheat the oiled pain to high heat (add additional oil if necessary) and add your chicken and vegetables to the hot oil and saute until the onion and garlic soften.
6. Add the sauce and toss for 2-3 minutes.
7. Serve with cup style pieces of iceberg lettuce

Helpful hint:You can freeze the lettuce for 30 minutes to an hour to make it more crispy!

Helpful hint2: Remember to pat dry the lettuce cups with a paper towel or napkin!