Thai Chicken Lettuce Wraps

Ingredients

• 1 lb Ground chicken
• 1 can Water chestnuts
• 1 cup Carrots
• 3 tablespoons Soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Honey
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 teaspoon Sesame oil
• 1/4 cup Green onions
• 1 head Butter lettuce

Instructions

1. 1Place a 12-inch skillet over medium heat (350°F/175°C) and add the 1 teaspoon of sesame oil.
2. 2Add the 2 cloves of minced garlic and the 1 teaspoon of grated ginger to the skillet and cook for 1 minute, or until you can smell their fragrance.
3. 3Add the 1 lb of ground chicken to the skillet. Cook, breaking it up with a spoon, for 8-10 minutes, until it is no longer pink and is cooked through. The internal temperature should reach 165°F (74°C).
4. 4Stir in the 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and 1 tablespoon of honey. Cook for 2 minutes, stirring to combine.
5. 5Add the 1 can of drained water chestnuts and the 1 cup of shredded carrots. Cook for 5 minutes, stirring occasionally, until the carrots are slightly tender.
6. 6Stir in the 1/4 cup of chopped green onions.
7. 7Separate the leaves from the 1 head of butter lettuce to create cups. Spoon the chicken mixture into the butter lettuce cups and serve immediately.

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