Chicken lettuce wraps are a super easy weeknight meal that comes together in 30 minutes! Made with juicy ground chicken, tender mushrooms, a sweet and tangy sauce, and crisp lettuce.
In a small bowl, whisk together all the ingredients for the sauce and set aside.
In a large skillet over medium-high heat, add the sesame oil and vegetable oil. Once hot, add the onion, garlic, water chestnuts, and shiitake mushrooms. Cook the veggies until tender and warmed through, about 5 minutes.
Add the cooked ground chicken to the skillet then pour the sauce all over the entire mixture. Stir to combine. Let cook together for 3-5 minutes.
Serve hot in the bibb lettuce cups and with a side of white rice, if desired.
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Notes
To finely chop the ingredients fast, you can pulse them in a food processor. Don't overdo it but just so you get roughly chopped pieces.
To store. Keep your lettuce leaves and the chicken/mushroom mixture in separate airtight containers in the fridge for up to 5 days.
To reheat. Simply heat up the chicken on the stovetop over medium heat, and then add everything to a fresh lettuce leaf.