Chicken lettuce wraps

Biting into a lettuce wrap for the first time is a treat for the taste buds. Cool crisp lettuce gives way to hot chicken filling that is bursting with flavors of ginger and garlic and crunchiness of chestnuts. Ready in 20 minutes, these wraps can be served for lunch or as appetizers. Wrap the filling inside tortillas to make chicken wraps or serve them over hot steamed rice. Super healthy and a treat for your palate.

Ingredients: (Serves 4)
1 tbsp sesame oil
1 tsp ginger garlic paste
1 lb ground chicken
1 1/2 cups sliced mushrooms
1/2 can water chestnuts, drained and diced
1/2 cup chicken broth
2 tbsp soy sauce

1-2 tsp rice vinegar
1 tbsp hot sauce
1 tbsp honey
1 tbsp cornstarch
1 carrot, grated
Bunch of green onions, thinly sliced
Boston lettuce leaves to serve

1. Heat sesame oil in a large frying pan over medium-high. Add ginger garlic paste and saute for a few seconds. Add minced chicken. 
2. Cook stirring often with a fork to keep meat crumbly, cooking until meat is no longer pink, about 2-3 min. 
3. Add mushrooms and water chestnuts. Cook for 2 min. Add grated carrots and green onion. Cook stirring often for a minute.
4. In a small bowl whisk together broth with soy sauce, vinegar, hot sauce, honey and cornstarch in a medium bowl until cornstarch dissolves. Add to chicken mixture. Cook on high until sauce is slightly thickened, about 1-2 min. Remove from heat. 
5. Feel free to adjust the flavor here by adding more hot sauce and or honey to get the desired result. 
6. Scoop a heaping chunk of the filling onto each lettuce leaf and serve. Can also serve this over steamed rice or as a filling for a wrap.