Tantalizing Chicken Lettuce Wraps

Ingredients

• 3 tablespoons canola oil
• 1 small onion, diced
• 1 cup sliced fresh mushrooms
• 3 cloves garlic, or to taste, minced
• 2 teaspoons minced fresh ginger
• 1 pound ground chicken
• 5 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 (8 ounce) can baby corn, drained and chopped
• 1 (4 ounce) can sliced water chestnuts, drained and finely chopped
• 1 cup chopped sugar snap peas
• 1 teaspoon sesame oil
• 2 heads Boston lettuce, leaves separated

Directions

Heat canola oil in a large wok or skillet over medium heat; cook and stir onion, mushrooms, garlic, and ginger for 2 minutes. Add ground chicken; cook and stir, breaking chicken into smaller pieces, until chicken is no longer pink, about 5 minutes.

Pour soy sauce and vinegar over chicken mixture and stir. Add corn and water chestnuts to chicken mixture; cover and cook for 4 minutes. Add snap peas; cover and cook for 2 minutes. Stir sesame oil into chicken mixture.

Scoop about 1/4 cup chicken mixture into each lettuce leaf. Fold leaf around the filling.