1tsp canola oil
1 clove garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken
5 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce (I used reduced sodium)
1 tsp sesame oil
1/3 C roughly chopped fresh cilantro
1-2 heads iceberg lettuce
peanuts for topping, optional
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
1) Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. Drain excess juices from pan if necessary.
2) Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt.
3) Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.
4) To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce. Place chicken mixture in the leaves and serve with sauce. They are good with some peanuts sprinkled on top too, if you have them in the house.
Husband’s take: He liked them a lot. He had leftovers too. He mentioned that they were a little too lemony, and I agreed, it was a little overpowering.
Changes I would make:Next time, I’ll put in less lemon. Otherwise, they were great!