Lettuce Cups

These are a tastey lunch item any time of the year.  Take the chicken/vegetable mix and wrapped it in a flour tortilla with shredded lettuce and serve at room temp.

Ingredients:
  • 1 head iceberg lettuce leaves
  • 1 tablespoon sesame oil
  • 1 Tbsp ginger, minced
  • 1 large garlic clove, minced
  • 2 scallions, chopped white and light green parts only
  • 1 lb ground chicken or turkey
  • 1 red or green bell pepper, seeded and diced
  • 1 can water chestnuts, rinsed and chopped
  • 1 stalk celery, diced
  • 1 carrot peeled and shredded
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
Sauce:
  • 1 tablespoon soy sauce
  • 2 tablespoons ponzu or oyster sauce
  • 1 tablespoon dry sherry or mirin
  • 1 teaspoon sugar (don't  use sugar if using mirin)
Directions:
  1. Wash the lettuce, dry, and separate the leaves. Set aside.
  2. Mix together the sauce ingredients and let sit.
  3. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken (or turkey) and cook until browned. Remove the chicken from the pan and set aside.
  4. Add the bell pepper, water chestnuts, carrots and celery to the frying pan. Add the sauce ingredients to the pan and cook at medium heat.
  5. Give the cornstarch/water mixture a quick re-stir and add to the sauce, stirring to thicken.
  6. Add the chicken back into the pan and cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken.
  7. To serve, place the lettuce leaves on a platter and the chicken and vegetable mixture in a bowl. To eat, lay out a lettuce leaf and spoon a heaping tablespoon of the chicken and vegetables mixture into the middle. Roll the lettuce leaf like a taco and eat.