Asian Chicken Lettuce Wraps

When planning dinner last night I realized that I had eaten over the last week, enough sugar, carbs, and butter to kill a large horse. It was time for something a little healthier, AND totally different.....Asian Chicken Lettuce Wraps...how different can that be from the many holiday foods we all eat around this time of year. After two of these, and a glass of water, I felt like I had "done my body good".....!

Asian Chicken Lettuce Wraps

Leaves from Butter Lettuce-washed & patted dry

4 tablespoons Oil

1 teaspoon Sesame oil

3 boneless skinless Chicken breasts

1/2 cup Water Chestnut (from can)

½ cup Mushrooms-chopped

½ yellow Onion-minced

2-3 green Onions-chopped

1 cup fresh Carrots-julienned

3 cloves minced fresh Garlic

1 teaspoon sugar

2 tablespoons Soy sauce

2 teaspoons Fish sauce

2 tablespoons rice wine Vinegar

2 teaspoons Siracha sauce

1 tablespoon hot Mustard

1 teaspoon red chili paste in oil

White pepper

¼ cup toasted Sesame seeds

Directions:

Heat oil over high heat in a large wok. Sauté onions, garlic, and green onions until golden brown & fragrant. Add chicken, soy sauce, white pepper, fish sauce, chili sauce, Siracha, and stir well. Cover & cook for about 5-7 minutes, stirring every few minutes. Add carrots, and cook for an additional 2 minutes. Add mustard, rice wine vinegar, sugar, water chestnuts, and mushrooms & cook for 2 more minutes. Remove from heat & stir in sesame seeds. Serve immediately over washed & dried lettuce leaves.