Oh, how our family enjoys lettuce wraps and lettuce cups. I think it’s because my guys get more of the “good stuff” (the filling) without filling up on bread on tortillas. And crisp lettuce leaves are so refreshing. More thumbs up for this easy-to-put-on-the-table meal!


1/3 cup reduced-sodium soy sauce

2 tbsp rice wine vinegar

2 tbsp orange juice

3 tbsp brown sugar

3 tbsp water

2 tbsp cornstarch

1/2 tsp crushed red pepper flakes

2 tbsp oyster sauce

1 tbsp sesame oil

1 cup peeled and finely chopped carrots

3 green onions, finely chopped

1/2 tsp ground ginger

1 lb ground chicken

1-8 oz can water chestnuts, drained and diced

1 head iceberg lettuce, rinsed and leaves peeled from core

1) In medium bowl, mix soy sauce, rice wine vinegar, orange juice, brown sugar, water, cornstarch, red pepper flakes, and oyster sauce; set sauce aside

2) To large skillet, add sesame oil and heat over medium; add carrots, green onions, and ginger and cook 5 minutes, stirring often; add chicken and cook 5 minutes, stirring often, until chicken is just cooked through; stir in sauce and bring to a boil; reduce heat to low and cook five minutes stirring often

3) Remove skillet from heat, stir in water chestnuts, and spoon mixture into lettuce cups; see–easy!

Servings: 4

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