1can(8 oz.) sliced water chestnuts, drained, and finely minced
½cupthinly sliced green onions(scallions)
¼cupreduced sodium soy sauce
2tablespoonsrice wine vinegar
1teaspoontoasted sesame oil
1tablespoonSriracha, or to taste
⅓cuproughly chopped fresh cilantro
4tablespoonsreduced sodium soy sauce
1 to 2teaspoonsfinely minced fresh ginger
1 to 2headsBibb, butter, Romaine, or iceberg lettuce(rinsed and dried)
chopped peanuts or crispy wonton strips for topping, optional
Heat a large skillet to medium-high heat. Add vegetable oil, garlic and ginger. Sauté for about 30 seconds, and then add ground chicken, chopped mushrooms, and kosher salt. Cook, breaking up chicken as it cooks, about 5 minutes or until chicken is cooked through.
Add coleslaw mix (or shredded cabbage), water chestnuts, and green onions. Cook for about 2 minutes, until cabbage just starts to wilt. Drain any excess liquid from the pan.
Add soy sauce, rice wine vinegar, sesame oil, and Sriracha to taste. Cook and stir until chicken and vegetables are coated with the sauce and heated through. Remove from heat and stir in cilantro.
To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully separate lettuce leaves. Place chicken mixture in the leaves and serve with sauce and chopped peanuts or crispy wonton strips, if desired.
Makes approx. 5 cups of filling.
If desired, filling can be served on steamed jasmine rice instead of lettuce.