
1 tablespoon oil
1 chicken breast finely chopped
1/2 tsp garlic salt
1/2 tsp black pepper
1 tsp fresh grated fresh ginger
2 garlic cloves grated or minced
1 package baby portabello mushrooms diced
1 can sliced water chestnuts diced
3 green onions chopped
Stir Fry Sauce
3 tablespoons soy sauce (I prefer Kikkoman brand)
1 tablespoon sugar
1 tablespoon rice vinegar
Saute the chicken breast in the oil until no longer pink and cooked through in a large pan over medium heat. Season with garlic salt and pepper. Add the mushrooms and water chestnuts and cook for 5-7 minutes until mushrooms cook down. Add the stir fry sauce, ginger, garlic and green onions and cook for another 2-3 minutes. Serve in iceberg lettuce leaves.
Dipping Sauce-
1/2 cup sugar
1⁄2 cup water
2 tbs soy sauce
2 tbs rice wine vinegar
2 tbs ketchup
1 tbs lemon juice
Mix together dipping sauce ingredients and serve with lettuce wraps.
*Tip- I buy my ginger and then peel all the skin off and place in a ziplock bag and freeze it. It’s so much easier to grate this way and also you can always have ginger on hand for recipes. I grate my garlic just like my ginger.
Recipe slightly adapted from: Food.com