Asian Chicken Lettuce Wraps

Total Time: 45 mins Servings: 4

• 1 lb chicken
• 1/4 c water
• 1.5 c teriyaki
• 8oz water chestnuts
• 1/2 c mushrooms
• 2 T soy sauce
• Iceberg lettuce

Directions
1. Put chicken in stock pot and cover with 1” of water. Bring the water to a boil.
2. Lower heat and simmer for approximately 10 mins.
3. Meanwhile chop water chestnuts and mushrooms very small.
4. Chop cooked chicken into ½ inch cubes.
5. Mix all ingredients in a large skillet. Simmer for 15 mins stirring occasionally.
6. Meanwhile, tear leaves off lettuce so that you have large ‘bowls’.
Serve lettuce and meat mixture separately (if the hot chicken sits on the lettuce too long, the lettuce gets slimy).

Verdict
J and I LOVE this recipe. It's super easy to make and is consistently delicious. E will either gobble it up or not touch it, it just depends on the day.
I usually serve it with rolls and salad.