I’ve had really good chicken lettuce wraps out at restaurants but wanted to see if I could replicate them at home. I think I did a pretty good job. Let me know what you think. 
Ingredients:
3 TBSP olive oil
1 lb. Ground chicken breast (you can use whole but will have to mince)
4 TBSP chopped onion
1 tsp. minced garlic
1/4 c. chopped mushrooms
1/4 c. chopped water chestnuts
2TBSP of honey or agave nectar
2 TBSP of soy sauce
1/2 tsp rice wine vinegar
1 head of iceberg lettuce
Special Sauce:
1/4 c. Agave Nectar
1/2 c. water
2 TBSP soy sauce
2 TBSP rice wine vinegar
1 TBSP lemon juice
1/8 tsp sesame oil
2 tsp water
1 tsp garlic red chile paste
Directions:
- Heat up the 3 TSBP oil in wok or pan. Add chicken breast and saute for about 4 minutes on high heat.
- Remove chicken and set aside. In the wok add mushroom, water chestnuts and saute 1-2 minutes.
- Add onion and minced garlic. Stir fry 1-2 minutes.
- Add chicken back in and on low heat, add honey, soy sauce and rice wine vinegar to the chicken mixture. Saute for 1 minute until worked through.
- Prepare special sauce. Mix agave nectar and water until well blended. Going down the list add the rest of the ingredients. Mix well.
Spoon chicken into iceberg lettuce leaf and spoon on special sauce. Enjoy!
