Lettuce Wraps

2 tsp canola oil
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1 lb ground chicken
3 oz mushrooms finely chopped
1/2 tsp salt
4 C bagged coleslaw mix
1 8oz can water chestnuts, drained, rinsed, minced
1/2 C thinly sliced green onions
4 tbsp soy sauce
1 tsp sesame oil
3-4 tbsp lemon juice
1 tsp sriracha sauce
1/3 C chopped cilantro
1-2 heads iceburg lettuce

To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pules in a food processor until ground.

Dipping Sauce
4 tbsp soy sauce
4 tbsp rice vinegar
3 tbsp water
2 tsp honey
1-2 tsp finely mince ground ginger
Whisk all to combine.

Heat a very large skillet to medium-high. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds until fragrant, then add ground chicken, chopped mushrooms, and salt. Cook about 5 minutes, stirring often, until chicken is cooked through. If there is a lot of liquid, spoon it out so the chicken doesn't end up boiling. Add cabbage, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, lemon zest and lemon juice. Remove from heat and stir in cilantro.

To serve, carefully remove leaves from head of lettuce. Place chicken mixture in leaves and serve with sauce.