Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound ground chicken (450g)
  • 1 medium yellow onion, finely diced (150g)
  • 2 cloves garlic, minced (2 cloves)
  • 1 inch ginger, grated (2.5cm)
  • 1 red bell pepper, finely diced (1 medium)
  • 1 carrot, finely diced (1 medium)
  • 1/2 cup water chestnuts, drained and chopped (80g)
  • 1/4 cup chopped green onions (30g)
  • 2 tablespoons chopped cilantro (optional) (15g)
  • 3 tablespoons low-sodium soy sauce (45 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • 1 tablespoon honey (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1/2 teaspoon red pepper flakes (optional) (2.5 ml)
  • 1 head of butter lettuce or romaine lettuce, leaves separated, washed, and dried (1 head)
  • Sesame seeds (optional)
  • Lime wedges (optional)

Instructions:

  1. Dice the onion, bell pepper, carrot, and water chestnuts. Mince the garlic and ginger. Chop the green onions and cilantro (if using). Prepare the lettuce leaves.
  2. Whisk together soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes (if using) in a small bowl.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess fat.
  4. Add the diced onion, garlic, and ginger to the skillet and cook until softened, about 3-5 minutes.
  5. Add the diced bell pepper, carrot, and water chestnuts to the skillet. Cook for another 2-3 minutes. Pour the sauce over the chicken and vegetables and simmer for 2-3 minutes, or until the sauce has thickened slightly. Stir in the green onions and cilantro (if using).
  6. Spoon the chicken mixture into the lettuce cups.
  7. Sprinkle with sesame seeds and serve with lime wedges (optional). Enjoy your lettuce wraps!