Asian Chicken & Vegtable Lettuce Wraps

YIELD: 4 servings

1 tablespoon oil
16 oz sliced mushrooms
1 cup matchstick carrots
2 pounds ground chicken
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 cups green onions, sliced
8oz sliced water chestnuts, drained
iceberg lettuce leaves
SAUCE:
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
2 teaspoons honey
crushed red pepper flakes to taste

Heat oil in large nonstick skillet over medium heat.  Add mushrooms and carrots.  Cook for 5-10 minutes, or until tender.  Remove from skillet and set aside.

Add chicken, garlic and ginger to skillet and cook for about 7 minutes, or until chicken has cooked through.  Add mushrooms and carrots to skillet.  Add green onions and chestnuts.  Stir until well combined. 

Make sauce by whisking together all remaining ingredients.  Add to meat and veggie mixture and stir well.  Serve in individual lettuce leaves right away.