This is a tasty and quick recipe that works as a main dish as well as it does as an appetizer.
- Matt Stout
- 1 pound ground chicken
- 1/2 sweet onion, chopped
- 5 Shitaki mushrooms, chopped
- 1 tablespoon cumin
- 1 sm can water chestnuts, chopped
- 3 tablespoon Thai style chili sauce
(I use Kikkoman)
- 2 tablespoon soy sauce
- 1 head iceberg lettuce
- salt and pepper as needed
Saute onion and chopped mushrooms in olive oil; set aside and cook chicken in olive oil until done, about 5 minutes. Season with salt and pepper to taste. Add onion, mushroom and chopped water chestnuts. Cook 3 minutes. Then add Thai chili sauce and soy sauce. Simmer 3 minutes.
Serve inside lettuce leaves with chili sauce for extra flavor.